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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 heated, a small amount of fresh milk is added, and the whey proteins rise to the surface as soft curds when the whey nears the boil. It is sold as a soft fresh cheese, salted or unsalted, or salted and dried, and dried anari is grated.
| First whey from halloumi making | In a 1986 trial the whey of sheep, goat and mixed milk gave anari, and cow-milk whey gave none[economides1987] |
| Fresh milk | A small quantity is added to the whey after a mild heat treatment (prosgalo or anarogalo)[cy-gastronomy][economides1987] |
| Salt (optional) | Anari is sold fresh and salted, fresh and unsalted, or salted and dried[cy-gastronomy] |
| 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
After the halloumi curd is removed, the whey (noros) goes on being heated while it is stirred, so that leftover curd grains do not turn into lumps.
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 a boundary entry, set by heat, not by microbes. During halloumi making, the whey left after the curd is lifted out is heated, a small amount of fresh milk is added, and the whey proteins rise to the surface as soft curds when the whey nears the boil. It is sold as a soft fresh cheese, salted or unsalted, or salted and dried, and dried anari is grated. 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 |
Anari is the whey cheese made alongside halloumi, from the same whey, before the halloumi pieces are cooked in it. The Cyprus Department of Agriculture calls it a separate product from halloumi. In a 1986 trial, sheep and goat whey gave anari but cow-milk whey gave none.
Fresh whey cheeses are a known Listeria risk. A 2022 study of the Greek whey cheese anthotyros says their high pH (above 6.0 to 6.8) and moisture (above 60 to 80 %) let Listeria monocytogenes grow if it reaches the curd after heating, and that they spoil quickly at abusive storage temperatures.
Hazards the sources name: Listeria monocytogenes, which grew in fresh anthotyros, a related Greek whey cheese, when added after heating.
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 and is linked to halloumi's history, yet the Cyprus Department of Agriculture calls it a separate product with its own place in daily life. It is tied to religious feasts such as the Tyrini cheese week before Tyrofagos Sunday, and Kyprianos (1788), Richter (1913) and Bevan (1919) wrote about it.
