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Fermentation Atlas

Cyprus

10 ferments from Cyprus, with how each is made.

10 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Akanthou cheese (Akanthiotiko tyri)Cheese3–4 years
AnariCheese1 h70–80 °C
Halitzia TilliriasCheeseat least 40 days
KefalotyriCheeseat least 3 months4–16.5 °C20 %4.8–5.5
Chickpea-leavened bread (eftazymo, arkatena, nohut ekmeği)Cereals and bread18 h37–40 °C5.4
Arkatena (Cypriot chickpea-leavened bread and rusks)Cereals and bread24 h
Halloumi / Hellim PDOCheese
Pafitiko tyri (Pafos cheese, flaouna cheese)Cheese4–5 days
Pomegranate wine (Armenia)Alcoholic drinks
Trahanas (Greek and Cypriot sour trahana)Cereals and bread2.1 days4.1–4.8

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made