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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 moulds, 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.
| 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] |
Total time across the recorded steps: 3 days
What changes: Rennet goes into goat milk heated 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
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 moulds, 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 days. The longest step, salt over several days, takes 3 days (Republic of Cyprus).
| Main step | 3 daysReported[cy2025] | Salt over several days |
|---|
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 cheese was made from raw goat milk. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The Cyprus gastronomy booklets say the cheese was exported to neighbouring countries. The Cyprus Food and Nutrition Museum quotes Archimandrite Kyprianos (1788) on "many excellent types of cheese" from the village of Akanthou and some villages of Paphos, and lists a local cheese called tyrin akathkiotiko, cheese from Akanthou.
