Anari Cheese: A Cypriot Specialty
Many have heard about the famous Cypriot cheese halloumi. But there is another product that is also an island specialty.
Anari Cheese in Cyprus
Anari (in Greek αναρή, in Turkish nor) is a fresh, soft whey cheese produced in Cyprus. Although it is much less known than halloumi, its popularity has recently grown after gaining wider recognition.
A unique aspect is that this cheese is made from the whey that remains from producing other cheeses on the island.
- Fun fact: One of the island's major producers won a silver medal for Anari at the 2005 World Cheese Awards in the UK.
Production of Anari Cheese
The whey used to make Anari is usually a by-product of making other hard cheeses, such as halloumi or kefalotyri.
The whey is gradually heated to 65°C in a large cooking pot. At this temperature, a small amount of goat's or sheep's milk (5-10%) may be added to enhance the quality of the final product. The temperature is then raised to the boiling point while continuing to stir.
At 80-85°C, small, crumbly curds of Anari begin to form, which are skimmed from the surface with a slotted spoon or strainer. These curds are placed in a container to drain, then cut into cubes approximately 10 cm across.
How Anari Cheese is Consumed
Anari is a versatile cheese and can be enjoyed in various ways. For example, it can be added to a vegetable salad or sliced in a sandwich.
Additionally, Anari is enjoyed as a dessert with honey or jam. It can also be used as a filling in various pastries.
Dried, hard Anari is grated to sprinkle over pasta and used as a thickener for sauces.
Famous pastries like bourekia and the traditional Easter pie Flaouna also use Anari cheese.
Frequently Asked Questions About Anari Cheese
How long does Anari cheese last?
Fresh cheese is not meant for long storage, and after opening, it should be consumed within 2-3 days. However, if the cheese is well-dried during production, its shelf life is significantly extended.
How to make Anari cheese harder?
Although the cheese is soft, it can be made harder. This is achieved by drying the product through gentle heating (in the past, it was simply left in the sun) and allowing it to mature. Hard cheese has a noticeably different taste from fresh.
How long does the production process of Anari take?
Excluding the time for draining, the entire process takes about an hour.
How fatty is Anari cheese?
There are 13-15 grams of fat in 100 grams of Anari cheese, most of which are saturated fats, making it relatively diet-friendly. The cheese contains a similar amount of protein and only 170-200 calories per 100 grams.
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Author
Born and raised in Yekaterinburg, visited more than 40 countries, lived in the USA for some time, and in 2022, moved to Northern Cyprus. Education: Ural State University (now Ural Federal University), Faculty of Political Science and Sociology. Professional Experience: Since 2008, worked in the…