# Anari cheese > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Anari_cheese > Markdown URL: https://mediated.wiki/source/Anari_cheese.md > Source: https://en.wikipedia.org/wiki/Anari_cheese > Source revision: 1339282926 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Cypriot goat cheese}} {{Infobox cheese | name = Anari | image = 230px | othernames = | country = Cyprus | regiontown = Islandwide | region = | town = | source = Goat or sheep milk | pasteurised = | texture = Very soft to very hard | fat = | protein = | dimensions = | weight = | aging = None | certification = N/A }} '''Anari''' ({{langx|el|αναρή}}, {{langx|tr|nor}}) is a [fresh](/source/Fresh_cheese) mild [whey cheese](/source/whey_cheese) produced in [Cyprus](/source/Cyprus). Although much less known than other Cypriot cheeses (e.g. [halloumi](/source/halloumi)), it gained popularity following publicity. One of the main industrial producers on the island won a silver medal award for anari in the 2005 [World Cheese Awards](/source/World_Cheese_Awards) in the [UK](/source/United_Kingdom).{{cite web|url=http://www.finefoodworld.co.uk/ |title=World Cheese Awards 2005 |access-date=2007-01-31 |publisher=The Guild of Fine Food Retailers | archive-url= https://web.archive.org/web/20070202024911/http://www.finefoodworld.co.uk/| archive-date= 2 February 2007 | url-status= live}} ==Production== The [whey](/source/whey) used is usually a by-product in the production process of other harder cheeses, commonly that of [halloumi](/source/halloumi) or [kefalotyri](/source/kefalotyri) cheese.{{cite journal |vauthors =Recio I, García-Risco MR, Amigo L, Molina E, Ramos M, Martín-Alvarez PJ |title=Detection of milk mixtures in Halloumi cheese |journal=J. Dairy Sci. |volume=87 |issue=6 |pages=1595–600 |date = June 2004|pmid=15453472 |doi= 10.3168/jds.S0022-0302(04)73313-5|url=http://www.journalofdairyscience.org/article/S0022-0302%2804%2973313-5/|doi-access=free }} The whey is gradually heated to {{convert|65|C}} in a large cooking bowl. A small amount of goat or [sheep milk](/source/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 {{convert|80|–|85|C}} small crumbly curds of anari start forming and are skimmed off the surface using a [slotted spoon](/source/slotted_spoon) or a [colander](/source/colander). They are placed in a container that allows further drainage and then cut into cubes of roughly 10 cm sides.{{cite book |author =R.P. Aneja |title=Technology of Traditional Milk Products in Developing Countries (Fao Animal Production and Health Paper) |date=1990 |publisher=Food & Agriculture Org |page=214 |isbn=92-5-102899-0 }} Excluding the drainage, the above process takes roughly one hour.{{cn|date=February 2021}} ==Variants== In its simple form, anari has a chalk-white appearance with a very soft consistency, similar in many ways to the likes of [mizithra cheese](/source/mizithra_cheese), [cottage cheese](/source/cottage_cheese) and [ricotta](/source/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 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](/source/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. It is also used to make [Flaounes](/source/Flaounes) (Φλαούνες) which is a traditional pastry with dry anari prepared in Orthodox Easter. ==Nutritional facts== 100 g of commercially produced fresh anari has a typical composition of:{{cite web |url=http://www.christis.com.cy/products/light_products.htm |title=Nutritional information on anari cheese |access-date=2007-01-31 |publisher=Christis Dairy |archive-url=https://web.archive.org/web/20060825132210/http://www.christis.com.cy/products/light_products.htm |archive-date=25 August 2006 |url-status=dead |df=dmy-all }} {| class=wikitable |+ ! Fat | 15 g |- ! Carbohydrates | 2 g |- !Proteins |11 g |- !Cholesterol |80 mg |- !Energy |195 kcal |} == Other == Anari is also known in Cyprus as ''analati anari'' ({{langx|el|ανάλατη αναρή}}) meaning "unsalted anari", since the regular anari is salted. Also anari has a prominent place in Cypriot culture as it is mentioned in the traditional [fairy tale](/source/fairy_tale) ''Spanos and the forty dragons''.''Έπκιασεν λλίον σταχτόν τζιαι μιαν αναρήν μεσόγλωρην τζι΄ελάμνισεν κατα τζεί πούτουν οι δράτζιοι...Αρπάσσει τζι’ο Σπανός την αναρήν, σφίγγει την, ετρέχαν τα ζουμιά που τη φούχταν του''(So he grabbed hold of some ashes and a half-dry piece of soft white cheese (anari) and headed off in the direction of the dragons' lair...And Spanos grabs the half-dry piece of soft cheese he brought with him, and with only one squeeze its juices began flowing through his finger).{{cite web|title=Ανάλατη ή Αναρή|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/trofima/civitem/1197#_bs_civitems_tabcyprus.tab2|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|access-date=24 November 2015|language=el}}{{cite book|title=Spanos and the forty dragons - A folk tale from Cyprus|publisher=Mathiatis Primary School|url=http://en.calameo.com/read/002815750639dbee398a7|access-date=24 November 2015}} == See also == {{Portal|Food}} *[Ricotta salata](/source/Ricotta) – another pressed whey cheese *[Mizithra](/source/Mizithra) *[Anthotyros](/source/Anthotyros) ==References== {{reflist|2}} {{Cuisine of Cyprus}} {{Whey cheeses}} {{Use dmy dates|date=June 2017}} Category:Goat's-milk cheeses Category:Sheep's-milk cheeses Category:Cypriot cheeses Category:Whey cheeses --- Adapted from the Wikipedia article [Anari cheese](https://en.wikipedia.org/wiki/Anari_cheese) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Anari_cheese?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.