CYPRIOT CHEESE ANARI

A LESSER-KNOWN CYPRIOT CHEESE

WHAT IS ANARI?

Cyprus cheeses have influenced Cypriot cooking for centuries and of these, the ‘Halloumi’ cheese is probably the most well known one. The lesser-known Cypriot Anari cheese however, is also a main component of Cypriot cuisine and it is just as widespread in Cypriot cooking as Halloumi cheese. Cypriot Anari is a soft cheese made from the curds of a mixture of whey, goat and sheep’s milk. The result is a mild, slightly tangy creamy textured cheese, which forms a versatile ingredient, used in both sweet and savoury Cypriot dishes. The cheese is consumed both fresh in its soft, unsalted moist format, and preserved, in its hard, salted, dry format.

A VERSATILE INGREDIENT

There are a variety of culinary applications that include Anari as vital componant to their table of ingredients. The mild flavour of the cheese tends to compliment a wide range of food stuffs well, without overpowering them and the cheese adds both substance and texture to a number Cypriot recipes. Anari is mixed with sugar and then flavoured with a number of fruit based ingredients, in combination with rose water and nuts to create creamy dessert fillings for a number of Cypriot desserts. Equally it can also be adapted to create a savoury mixture with the addition of herbs and some spices making it ideal for filling both savoury and sweet pastries. It is also used to create a filling for Cyprus ravioli and it is also used in salads. Anari also features as a grated topping for Cypriot pasta dishes, pizzas and or flatbreads.

THE PRODUCTION OF ANARI

The main ingredient for the production of Anari is the whey bi-product of Halloumi cheese. A combination of goat or sheep’s milk is added to the heated whey, to improve the quality of the cheese, enhancing its unique taste and creamy consistency. The mixture is then brought to a boil, whilst mixing through and lemon juice is added to coagulate the mixture. The formation of curds are then skimmed off the surface and placed in molds to so that the cheese can drain. The result is a soft, white cheese with high moisture content and a unique taste and consistency.

SOFT OR HARD

Anari cheese is a versatile ingredient that is used in a variety of ways. There are two main ways to enjoy this cheese in its simplest form. Fresh Anari is perishable, so it must be consumed within days, but dry Anari has a much longer shelf life. Fresh Anari is unsalted and has a bright white appearance, and a soft consistency, similar in many ways to other soft cheeses. The soft version compliments fresh bread, fruits, nuts, carob syrup and or fresh wholesome honey well, forming a simple, but fulfilling light breakfast. This version of the cheese is also used as a filling for a number of Cyprus pastries. pies and desserts such as ‘Anaropitta’, ‘Bourekia’, or ‘Cypriot Cheesecake’. Salt is added to create the dry harder version of the cheese. The salt acts as a natural preservative and the cheese is allowed to mature in the sun. This gives this version its slight yellow appearance and a dryer, harder consistency. This version is invariably used to garnish Cypriot pasta dishes or to thicken sauces and it is often crumbled over salads.