A LESSER-KNOWN CYPRIOT CHEESE
WHAT IS ANARI?
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 that forms a versatile ingredient. It is 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. Cyprus cheeses have influenced Cypriot cooking for centuries, and although it is the lesser-known, this cheese is just as widespread in Cypriot cooking as its more widely known counterpart, Halloumi cheese.
A VERSATILE INGREDIENT
There are a variety of culinary applications that include Anari cheese. Its mild flavour tends to complement a wide range of recipes well without overpowering them. The cheese also adds both substance and texture to several Cypriot dishes, and it can be used as a filling for both savoury and sweet pastries. As a result, Cypriot Anari cheese is a main component of several Cypriot culinary dishes.
A SWEET FILLING
In the context of a dessert, it is often mixed with sugar and then flavoured with various fruits or aromatic herbs. A combination of rose water and nuts is then added to create a creamy dessert filling. It is then used as a filling for a number of Cyprus pastries, pies, and desserts. These include ‘Anaropitta’, ‘Bourekia’, and ‘Cypriot Cheesecake’.
A SAVOURY FILLING
The addition of herbs and some spices also makes it ideal for savoury pastries. With the addition of mint, amongst other things, it is also used to create a filling for Cypriot ravioli. It is also used in salads and features heavily as a grated topping for most Cypriot pasta dishes, pizzas and or flatbreads.
THE PRODUCTION OF ANARI
The main ingredient for the production of Anari is the whey byproduct of Halloumi cheese. A combination of goat or sheep’s milk is added to the heated whey to improve the quality of the cheese. This enhances its unique taste and creamy consistency. The mixture is then brought to a boil, whilst mixing through and then lemon juice is added to coagulate the mixture. The formation of curds is then skimmed off the surface and placed in moulds 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
THE SOFT VERSION
Soft Anari is unsalted and has a bright white appearance and a soft consistency. This is similar in many ways to other soft cheeses. The soft version complements fresh bread, fruits, nuts, carob syrup and or fresh wholesome honey. This often forms a simple but fulfilling light Cypriot breakfast.
THE HARD VERSION
Hard Anari uses salt to create the dry, harder version of this cheese. The salt acts as a natural preservative, and once added, the cheese is then allowed to mature in the sun. This gives this version its slight yellow appearance, along with its dryer, harder consistency. This version is invariably used to garnish Cypriot pasta dishes or to thicken sauces. It is often crumbled over salads.
