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Anari (cheese)
Encyclopedia
Anari is a fresh mild whey cheese
produced in Cyprus
. Although much less known than other Cypriot cheeses (e.g. halloumi
), it has started to gain popularity following recent publicity exposure. One of the main industrial producers on the island won a silver medal award for anari in the 2005 World Cheese Awards in the UK.
used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi
or kefalotyri cheese. The whey is gradually heated to 65oC in a large cooking bowl. A small amount of goat or sheep milk
(5-10%) can be added at this temperature to improve the end product quality. The temperature is then increased to boiling point, whilst mixing. At 80-85oC small crumbly curds of anari start forming and are skimmed off the surface using a slotted spoon
or a colander
. They are placed in a container that allows further drainage and then cut into cubes of roughly 10 cm sides.
Excluding the drainage, the above process takes roughly 1 hour.
, cottage cheese
and ricotta
. Salt is often added and the product dried through gentle heating (in bygone times it was just left in the sun) and further maturation to create an extremely hard and non-perishable variant.
Whey cheese
There are several types of cheese, with around 500 different varieties recognised by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker...
produced in Cyprus
Cyprus
Cyprus , officially the Republic of Cyprus , is a Eurasian island country, member of the European Union, in the Eastern Mediterranean, east of Greece, south of Turkey, west of Syria and north of Egypt. It is the third largest island in the Mediterranean Sea.The earliest known human activity on the...
. Although much less known than other Cypriot cheeses (e.g. halloumi
Halloumi
Halloumi is a traditional Cypriot cheese that is also popular in Sweden and the rest of the Middle East and Greece, and is now produced in many countries and regions around the world...
), it has started to gain popularity following recent publicity exposure. One of the main industrial producers on the island won a silver medal award for anari in the 2005 World Cheese Awards in the UK.
Production
The wheyWhey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi
Halloumi
Halloumi is a traditional Cypriot cheese that is also popular in Sweden and the rest of the Middle East and Greece, and is now produced in many countries and regions around the world...
or kefalotyri cheese. The whey is gradually heated to 65oC in a large cooking bowl. A small amount of goat or sheep milk
Sheep milk
Sheep's milk is the milk of domestic sheep. Though not widely drunk in any modern culture, sheep's milk is commonly used to make cultured dairy products. Well-known cheeses made from sheep milk include the Feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano , the Pecorino...
(5-10%) can be added at this temperature to improve the end product quality. The temperature is then increased to boiling point, whilst mixing. At 80-85oC small crumbly curds of anari start forming and are skimmed off the surface using a slotted spoon
Slotted spoon
A slotted spoon is an implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top...
or a colander
Colander
A colander is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta or rice.The perforated nature of the colander allows liquid to drain through while retaining the solids inside...
. They are placed in a container that allows further drainage and then cut into cubes of roughly 10 cm sides.
Excluding the drainage, the above process takes roughly 1 hour.
Variants
In its simple form produced as above, anari has a chalk-white appearance with a very soft consistency, similar in many ways to the likes of mizithra cheeseMizithra cheese
Mizithra is a traditional, unpasteurized fresh cheese made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 7 to 3.It is, mainly, produced on the island of Crete but other areas in Greece also produce it....
, cottage cheese
Cottage cheese
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from...
and ricotta
Ricotta
Ricotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
. Salt is often added and the product dried through gentle heating (in bygone times it was just left in the sun) and further maturation to create an extremely hard and non-perishable variant.
Culinary uses
- If not intended for hardening, anari must be consumed soon after its production as it is very perishable. Most locals will consume it for breakfast mixed with syrups (usually carob based) or honey.
- Bourekia is a traditional Cypriot dish of pastries packed with various anari-based fillings (savoury and sweet).
- Cheesecakes are similar to bourekia but with a filo pastry cover instead.
- Dry anari is too hard to cut and is hence invariably grated and used to garnish pasta dishes or thicken sauces.
Nutritional facts
100 g of commercially produced fresh anari has a typical composition of:| Fat | 15g |
|---|---|
| Carbohydrates | 2g |
| Proteins | 11g |
| Energy | 195kcal |
| Cholesterol | 80 mg |