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Cheese from Cyprus, Akanthou village
Akanthou cheese was a raw goat-milk cheese from the village of Akanthou in Cyprus, made during the 50-day fast before Easter. The rennet curd was pressed by hand into baskets, heated twice in hot whey and salted over several days. Some was then dried over lentisk smoke or dipped in beeswax, and could keep for three to four years. Made in 7 steps over 3 years – 4 years. The longest step, smoke over lentisk or dip in beeswax, takes 3–4 years (Republic of Cyprus). Native flora of the raw goat milk does most of the fermenting.
| Main step | 3–4 yearsReported[cy2025] | Smoke over lentisk or dip in beeswax |
|---|
| Raw goat milk · From goats grazing the area's aromatic plants[cy2022][cy2025] |
| Rennet[cy2025] |
| Salt[cy2025] |
| Lentisk wood smoke, or melted beeswax · For cheese meant to keep[cy2025] |
| Starter: none named |
Total time across the recorded steps: 3 years – 4 years
What changes: Rennet goes into goat milk warmed in a cauldron over the fire
The fire is put out once the rennet is in, so the milk can set. Output: rennet curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Like halloumi the curd is heated in hot whey, but here twice, and the cheese is then salted over several days and aired at night. For keeping, it was dried over lentisk smoke or sealed in beeswax.
The sources give no temperatures, salt levels or other safety values for this cheese.
Every number is labelled with how it is known. How this atlas is made
Archbishop Kyprianos praised the cheese of Akanthou in 1788, and in 1890 Sakellarios called it the best on the island. It was exported to neighbouring countries.
