Anari cheese

Anari Cheese

Anari cheese from Limassol

Anari is a type of whey cheese that is traditionally produced in Cyprus. It is known for its mild flavor and soft texture. Anari is made from the whey left over from the production of other cheeses, such as halloumi.

Production

Anari is made by heating the whey to a temperature of about 65°C (149°F). At this temperature, the remaining proteins in the whey coagulate and form curds. These curds are then collected and drained to form the cheese. Anari can be consumed fresh or it can be dried and salted for preservation.

Fresh Anari

Fresh Anari is soft and creamy, with a mild taste. It is often used in Cypriot cuisine as a filling for pastries or as a topping for desserts. Fresh Anari is similar in texture to ricotta and can be used in similar culinary applications.

Dried Anari

Dried Anari is firmer and has a more intense flavor due to the concentration of its components. It is often grated and used as a topping for pasta dishes or salads. The drying process involves salting the cheese and allowing it to age, which enhances its flavor.

Nutritional Value

Anari is a low-fat cheese, making it a popular choice for those seeking a healthier alternative to other cheeses. It is high in protein and contains essential nutrients such as calcium and phosphorus.

Culinary Uses

Anari is versatile in the kitchen. It can be used in both sweet and savory dishes. In Cyprus, it is commonly used in traditional recipes such as "bourekia," which are pastries filled with Anari and mint. It is also used in desserts like "anari with honey," where the cheese is drizzled with honey and served as a sweet treat.

Related Pages

• Halloumi
• Whey cheese
• Cypriot cuisine