Anari cheese in Cyprus — what it is, how it is made, and what it is eaten with

Many have heard of the famous Cypriot cheese halloumi, but the island also has another, equally interesting dairy specialty. We are talking about Anari cheese — a product with a long history, a mild flavor, and wide usage in Cypriot cuisine.

• Anari Cheese
• Production of Anari Cheese
• How Anari Cheese is Used
• Frequently Asked Questions about Anari Cheese

Anari Cheese in Cyprus

Anari (Greek: αναρή, Turkish: nor) is a fresh Cypriot whey cheese. Unlike halloumi, it has a soft, slightly grainy texture and a neutral, creamy flavor.

Anari is traditionally made from the whey remaining after the production of other Cypriot cheeses, primarily halloumi and kefalotyri. For a long time, it was considered a "by-product," but today it is valued as a standalone culinary ingredient.

Interesting fact: one of the largest Cypriot producers won a silver medal for Anari cheese at the World Cheese Awards in 2005 in the UK.

Production of Anari Cheese

The base for Anari is the whey produced during the making of hard cheeses, primarily halloumi and kefalotyri.

The whey is slowly heated to about 65°C. At this stage, 5–10% goat’s or sheep’s milk is sometimes added to improve the taste and texture of the final product.

Then the mixture is brought almost to boiling. At 80–85°C, small curd flakes begin to form on the surface. They are carefully collected with a skimmer, placed in molds or draining containers, and then cut into large cubes about 10 cm on each side.

Excluding the draining time, the entire production process takes about one hour.

How Anari Cheese is Used

Anari is a versatile product used in both savory and sweet dishes.

Fresh, it is added to vegetable salads, placed in sandwiches, or used as a filling for pies and pastries.

Anari is often served as a dessert — with honey, preserves, or jam. It is also traditionally used in the famous Cypriot bourekia and the Easter flouna pastry.

Dried Anari becomes hard: it is grated for pasta, added to sauces, and used as a thickener. In this form, it is closer in taste and usage to hard cheeses.

Frequently Asked Questions about Anari Cheese

How long does Anari cheese last?

Fresh Anari is not meant for long-term storage. After opening, it should be consumed within 2–3 days. Well-dried Anari lasts significantly longer.

How is hard Anari cheese made?

To produce hard Anari, the cheese is further dried — either by gentle heating or natural drying. In the past, it was simply left in the sun. After maturation, the flavor becomes more intense and pronounced.

How long does it take to make Anari?

The actual preparation process takes about one hour, not including the time required for draining the whey.

How fatty is Anari cheese?

In 100 grams of Anari, there are approximately 13–15 grams of fat, with a comparable amount of protein, and a caloric content of about 170–200 kcal. For this reason, Anari is often considered a relatively diet-friendly cheese.

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