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I've added and modified a considerable amount of material that apparently reflected the limited experience of a couple editors. I've added my own limited experience, buying imported Anthotyros yesterday from a high-end cheese shop in California, and reading the label, and from the book "The World of Cheese". Leptus Froggi (talk) 17:00, 15 November 2012 (UTC)[reply]
the traditional name of the cheese is not Anthotyros ,but athotyro (αθότυρο) with the correct etymology not meaning flower cheese but ash cheese, because traditionally it was covered with a paste of ash to preserve it. Similar cheeses are mentioned in Crete as early as the 14th century, in Venetian law. This is concluded by the text telling cheese sellers to "measure the cheese without the dirt"; of course, cheese does not contain literal soil, so it would be a safe assumption that it means ash paste packed in the pots for preservation. 2A02:587:4B5A:2700:EC19:C13:15EE:8631 (talk) 17:35, 7 January 2022 (UTC)[reply]
