Anthotyro is a fresh, soft whey cheese of Greece — a ricotta-type curd made from the whey drained off when firmer cheeses such as feta and kefalotyri are set, often enriched with a little added milk. Milky-sweet, barely salted and faintly tangy, it is a pale, moist, fine-grained cheese eaten fresh with honey and fruit, folded into pastries, or salted and air-dried into a harder cheese for grating.