Anari Cheese

Anari is a traditional Cypriot cheese, known for its versatility and mild flavor. It is made from the whey of goat's or sheep's milk, which is a byproduct of the production of other cheeses like Halloumi. Anari can be found in two forms: fresh and soft, which is similar to ricotta, and hard, which is aged and has a texture akin to mizithra. The fresh version is creamy and spreadable, often used in desserts, while the hard version is grated over dishes. Its appearance varies from a soft, white, and moist cheese to a dry, crumbly, and slightly yellowish cheese when aged. Anari is celebrated for its simplicity and the skill required to transform whey into a delightful cheese.

Anari cheese has its roots deeply embedded in Cypriot culture, where cheese-making is a cherished tradition passed down through generations. Originating from the need to utilize every part of the milk, including the whey left over from making Halloumi, Anari represents the ingenuity of Cypriot cheesemakers. It has been a staple in the local diet for centuries, appreciated for its mild flavor and versatility in both sweet and savory dishes. The production of Anari is a testament to the sustainable practices of traditional cheesemaking, showcasing a zero-waste approach by transforming whey into a valuable and delicious product.

Anari is produced by heating the whey leftover from the production of other cheeses, such as Halloumi, to a temperature that allows the remaining proteins to coagulate. This process is carefully monitored to ensure the right texture and flavor. The curds are then collected and can be consumed fresh or pressed and aged to create a harder version of the cheese. The fresh Anari is soft and moist, while the aged version becomes dry and crumbly. The entire process is a fine example of traditional cheesemaking techniques, emphasizing the importance of resourcefulness and sustainability.

Anari cheese is known for its mild and slightly sweet flavor, making it incredibly versatile. The fresh version has a creamy and soft texture, with a delicate taste that complements both sweet and savory dishes. The aged version develops a more pronounced flavor, with a crumbly texture that is ideal for grating over dishes. Its aroma is subtle, with a fresh, milky scent that is inviting and comforting.

Anari pairs wonderfully with a variety of foods and beverages. The fresh version is excellent with honey and fruits for a sweet treat, or spread on bread with a drizzle of olive oil for a savory snack. It also complements light, crisp white wines or a refreshing beer. The hard, aged Anari is perfect for grating over pasta, salads, or soups, adding a rich, cheesy flavor. It pairs well with robust red wines or a glass of ouzo for an authentic Cypriot experience.