What is the minimum order quantity for Anthotyro?

MOQs vary by producer and packaging format. Because we consolidate multiple Greek producers into a single shipment, first orders for Anthotyro typically start from a few pallets rather than a full container.

How should Anthotyro be stored and what shelf life applies?

0 to 4°C. 45 to 120 days depending on fresh or aged format.

Which packaging formats are available for Anthotyro?

Vacuum blocks 200 g to 1 kg, PET tubs in brine, 3.5 to 4 kg tins, catering wheels and wedges.

Which certifications and documentation are available?

EU dairy approval number, IFS or BRCGS, PDO documentation where the cheese qualifies. Certificates of analysis, allergen sheets and origin documents are issued before every shipment.

Greek Cheese·Soft, Fresh & Spreadable

Anthotyro

A Greek cheese produced under EU dairy hygiene rules and shipped in temperature-logged reefers, with maturation age stated on the specification for every production lot.

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Origin: Greek dairies working with local sheep, goat and cow milk pools.
Formats: Vacuum blocks 200 g to 1 kg, PET tubs in brine, 3.5 to 4 kg tins, catering wheels and wedges.
Storage: 0 to 4°C. 45 to 120 days depending on fresh or aged format.

About Anthotyro

A Greek cheese produced under EU dairy hygiene rules and shipped in temperature-logged reefers, with maturation age stated on the specification for every production lot.

Flavour and character. Fresh, milky and lightly sweet when young; salty and grateable when aged. Fresh milk collection, controlled curd work and maturation to the agreed minimum age.

Who it suits. Chilled importers, dairy distributors and foodservice wholesalers. Chilled export to the EU and UK, reefer sea freight to the GCC, North America and Asia.

Anthotyro product specification
Origin	Greek dairies working with local sheep, goat and cow milk pools.
Variety and composition	Whey cheese, produced from the whey of sheep and goat cheesemaking.
Flavour profile	Fresh, milky and lightly sweet when young; salty and grateable when aged.
Production method	Fresh milk collection, controlled curd work and maturation to the agreed minimum age.
Packaging	Vacuum blocks 200 g to 1 kg, PET tubs in brine, 3.5 to 4 kg tins, catering wheels and wedges.
Certifications and documents	EU dairy approval number, IFS or BRCGS, PDO documentation where the cheese qualifies.
Storage and shelf life	0 to 4°C. 45 to 120 days depending on fresh or aged format.
Export markets	Chilled export to the EU and UK, reefer sea freight to the GCC, North America and Asia.
Private label	Private label on vacuum and tub formats, including label compliance and weight ranges by market.

Recommended uses for Anthotyro

Pastry and pie fillings

Dessert and salad service

Retail chilled fresh-cheese sets

Why buyers choose it. A category with almost no international competition, which makes it an easy differentiator. Private label on vacuum and tub formats, including label compliance and weight ranges by market.

Export capabilities

Direct sourcing from Greek producers, no unnecessary intermediaries
Groupage: multiple producers consolidated into one shipment and one invoice
Full documentation: CoA, allergen, PDO/PGI, organic, health and origin certificates
Incoterms flexibility: EXW, FCA, FOB or CIF at your preference
Cold-chain and ambient logistics coordinated with vetted freight partners
Active supply into the EU, UK, GCC, Japan and North America

Sourcing anthotyro from Greece?

Tell us your target market, packaging and volumes. We'll match you with the right Greek producer and coordinate samples, specs and shipment.

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