Anari cheese

Anari cheese is a traditional cheese originating from Cyprus. It is a soft, fresh cheese with a mild flavor and a texture that ranges from creamy to slightly crumbly, depending on its age. Anari is made from the whey that remains after the production of halloumi, another well-known Cypriot cheese, making it a by-product in the halloumi cheese-making process. This cheese is comparable to Ricotta in Italian cuisine, both in terms of its production method and its culinary uses.

Production

The production of Anari cheese involves heating the whey left over from making halloumi to a specific temperature. During this process, a small amount of milk or cream may be added to the whey to enrich the cheese. Once the whey has reached the desired temperature, it begins to coagulate, forming curds. These curds are then collected and placed in molds to drain and shape the cheese. The fresh form of Anari is ready for consumption almost immediately after production, while aged Anari requires a period of drying and sometimes additional salting to develop its flavor and texture.

Culinary Uses

Anari cheese is versatile in the kitchen, used in both savory and sweet dishes. Fresh Anari has a sweetness to it, making it an excellent cheese for desserts and pastries, such as the traditional Cypriot dessert known as pourekia, which are pastries filled with sweetened Anari cheese. When salted and aged, Anari becomes firmer and can be grated over pasta, salads, or used as a filling in ravioli and other stuffed pasta dishes.

Nutritional Value

Anari cheese is a good source of protein and calcium, but its fat content can vary significantly depending on whether it is made from whole milk or skimmed milk whey. The fresh version of Anari is lower in fat compared to its aged counterpart, making it a popular choice for those looking for a lighter cheese option.

Cultural Significance

In Cyprus, Anari cheese holds a place of cultural importance, being a traditional product with a long history. It is not only a staple in the Cypriot diet but also a symbol of the island's rich culinary heritage. The cheese is celebrated in various food festivals across Cyprus, where it is showcased in a multitude of traditional and modern recipes.

Conservation Status

While Anari cheese is widely produced and consumed in Cyprus, it does not have the same level of international recognition as halloumi. Efforts to preserve and promote Anari cheese are crucial for maintaining its production as part of Cyprus's cultural heritage.