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Cheese from Cyprus
Anari is a boundary entry, set by heat, not by microbes. During halloumi making, the whey left after the curd is lifted out is topped up with some milk and heated to 70–80 °C, and the whey proteins rise as soft curds. It is sold fresh, soft and mild, or dried in cold air until hard enough to grate. Made in 5 steps over 1 h. The longest step, heat until the curds rise, takes 1 h (Economides S 1987) and runs at 70–80 °C (Economides S 1987).
| Main step | 1 hReported[economides1987] | Heat until the curds rise |
|---|---|---|
| Temperature | 70–80 °CReported[economides1987] | Heat until the curds rise |
| First whey from halloumi making · Sheep, goat or mixed; a 1986 trial got no anari from cow milk[economides1987] |
| Milk · A small amount is added to the whey before heating[economides1987] |
| Salt (optional) · Fresh anari is sold slightly salted or unsalted[papademas2017] |
| Starter: none; the curd is formed by heat |
Total time across the recorded steps: 1 h
What changes: Starting material: the whey left after the halloumi curd is lifted out
The whey drains from the pressed halloumi curd; the halloumi pieces are later cooked in what is left after the anari is taken off.
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
Anari is the whey cheese made alongside halloumi, from the same whey, before the halloumi pieces are cooked in it. In a 1986 trial, sheep and goat whey gave anari but cow-milk whey gave none.
Every number is labelled with how it is known. How this atlas is made
Anari is made in Cyprus as a by-product of halloumi making. In 1986 the Cyprus Agricultural Research Institute measured anari yields alongside halloumi from sheep, goat and cow milk.
