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Fermentation Atlas

Cyprus

11 ferments from Cyprus, with how each is made.

11 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Akanthou cheese (Akanthiotiko tyri)Cheese3 days
AnariCheese1 h70–80 °C
Arkatena (Cypriot chickpea-leavened bread and rusks)Cereals and bread
Chickpea-leavened bread (eftazymo, arkatena, nohut ekmeği)Cereals and bread18 hat least 37 °C5.4
Halitzia TilliriasCheeseat least 40 days
Halloumi / Hellim PDOCheeseat least 40 days12 %
Hellim (Turkey)Cheese
KefalotyriCheese3 months4.1 %
Pomegranate wine (Armenia)Alcoholic drinks6 months
Trahanas (Greek and Cypriot sour trahana)Cereals and breadat least 8 days6.7 → 3.8
Pafitiko tyri (Pafos cheese, flaouna cheese)Cheese4–5 days

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