Distinctive Features
Fresh Anari is a soft, unripened cheese with a high moisture content. It has a bright white color and a texture that ranges from creamy and spreadable, similar to ricotta, to slightly grainy. Its flavor profile is exceptionally mild, subtly sweet, and clean, with a fresh lactic aroma that speaks of its simple, fresh milk origins.
The dried variety of Anari, known as Anari Xero, presents a completely different character. It is hard, salty, and grating cheese with a pale yellow hue. This form is achieved by salting and sun-drying the fresh cheese, which drastically reduces its moisture and concentrates its flavor. The texture becomes crumbly and firm, making it an excellent alternative to other hard cheeses like Mizithra or Ricotta Salata.
Cheese Varieties
The primary varieties of Anari are defined by their moisture content and texture. Fresh Anari is the most common form, consumed shortly after production. It is unsalted or very lightly salted, emphasizing its milky freshness. This version is a key ingredient in many sweet and savory Cypriot dishes.
Anari Xero, the dried and salted variety, is the other main type. Local producers may also create smoked versions of Anari, imparting a subtle wood-smoke aroma. Some dairies enrich their Anari with cream from the initial milk, resulting in a richer, fattier product often marketed as a premium fresh cheese for direct consumption.
History and Traditions
Anari’s history is deeply intertwined with the production of Cyprus’s famous halloumi cheese. It originated as a resourceful way to use the whey left over from halloumi production, ensuring no part of the precious sheep’s or goat’s milk was wasted. This practice highlights the traditional Cypriot values of frugality and sustainability in farming.
The cheese is a cornerstone of rural Cypriot life and cuisine. The island is also renowned for its Commandaria wine, zivania spirit, and loukanika sausages. Anari features prominently in both everyday meals and festive occasions, often used in pastries and desserts for religious holidays and family celebrations, cementing its role in the island’s culinary identity.
Production Process
The production of Anari begins with the whey collected from making halloumi. Producers gently heat this whey to a specific temperature, typically between 80°C and 90°C. As the whey heats, the remaining proteins, primarily albumin, coagulate and rise to the surface in delicate, fluffy curds.
These fragile curds are carefully skimmed off with a slotted spoon or a special cloth. They are then lightly drained in moulds, often traditional woven baskets that leave a characteristic pattern. For fresh Anari, the process stops here. To make Anari Xero, the drained cheese is heavily salted and left to dry in the sun for several days until it becomes hard and preservable.
Wine or Beverage Pairings
Fresh Anari pairs beautifully with light, crisp white wines that complement its delicate nature. Regional Cypriot wines like Xynisteri, with its citrus and green apple notes, are a perfect local match. Internationally, a Italian Pinot Grigio or a French Sauvignon Blanc would also work well, their acidity cutting through the cheese’s creaminess.
For the salted, dried Anari Xero, more robust pairings are required. The indigenous red wine of Cyprus, Maratheftiko, with its bold berry flavors, can stand up to the saltiness. Beyond wine, the traditional Cypriot grape spirit Zivania offers a strong, clean accompaniment. A glass of dry cider also provides a refreshing contrast to the salty, hard cheese.
Suitable Fruit and Vegetables
Fresh Anari’s mild flavor is enhanced by the sweetness of fresh fruits. Serve it with ripe figs, watermelon, honeydew melon, or fresh berries for a simple and refreshing dessert. A drizzle of Cypriot thyme honey and a sprinkle of crushed pistachios elevate this combination into a classic Mediterranean treat.
For a savory application, fresh Anari works well with grilled vegetables like courgette, aubergine, and red pepper. Its creaminess provides a cooling counterpoint to the smoky, charred flavors. Dried Anari Xero, when grated, adds a salty, tangy punch to fresh tomato and cucumber salads or dishes featuring roasted root vegetables like pumpkin and beetroot.
Suitable Meat and Fish dishes
Grated Anari Xero is frequently used as a seasoning over pasta dishes that feature rich meat sauces. It is a classic topping for pastitsio, the Greek baked pasta dish with minced meat and béchamel. Its salty, tangy profile cuts through the richness of lamb or beef stews, much like Parmesan would.
In Cypriot cuisine, fresh Anari is sometimes incorporated into fillings for meat pies or stuffed vegetables. It adds moisture and a subtle dairy note to mixtures containing minced pork or lamb. For fish, a dollop of fresh, herbed Anari can be served alongside simply grilled sea bass or bream, melting gently over the warm fish.
Presentation
Always serve fresh Anari at room temperature to appreciate its full flavor and texture. Remove it from the refrigerator at least 30 minutes before serving. Present it on a simple wooden board or a white ceramic plate to highlight its bright white color. Place a small cheese knife or spreader alongside for serving.
For a cheese board, place a whole mound of fresh Anari and surround it with its accompaniments like honey, nuts, and fruits. Dried Anari Xero should be presented as a whole piece with a grater for guests to use, or pre-grated in a small bowl. Use a sharp knife or a dedicated cheese grater for preparation. Provide small forks or spreaders for eating.
Recipe Ideas
Anari and Honey Filo Rolls (Glysto)
These sweet pastries are a beloved traditional Cypriot dessert, often prepared for special occasions. The combination of crispy filo, creamy cheese, and aromatic honey is irresistible. They are best served warm, allowing the Anari to become soft and the honey to soak into the layers of pastry.
Making these rolls is simple and rewarding. The key is to work quickly with the filo pastry to prevent it from drying out. A generous brushing of melted butter ensures a golden, flaky result. This recipe showcases the perfect harmony between the mild cheese and the sweet, floral notes of Cypriot honey.
- 250g fresh Anari cheese
- 1 egg yolk
- 1 tablespoon semolina
- 1 teaspoon vanilla extract
- Zest of half a lemon
- 8 sheets of filo pastry
- 100g unsalted butter, melted
- 200ml thyme honey
- 1 tablespoon toasted sesame seeds
- Ground cinnamon for dusting
- Preheat your oven to 180°C (350°F).
- In a bowl, mix the Anari, egg yolk, semolina, vanilla, and lemon zest until combined.
- Lay one sheet of filo pastry on a clean surface and brush lightly with melted butter.
- Place a second sheet on top and brush again.
- Spoon a portion of the cheese mixture along one long edge of the pastry.
- Carefully roll the pastry into a tight cylinder, enclosing the filling.
- Place the roll on a baking tray lined with parchment paper, seam side down.
- Repeat with the remaining pastry and filling.
- Brush the tops of the rolls with more melted butter.
- Bake for 20-25 minutes until golden brown and crisp.
- Warm the honey gently in a saucepan.
- Drizzle the warm honey over the hot rolls and sprinkle with sesame seeds and cinnamon. Serve immediately.
Baked Anari with Tomatoes and Herbs
This savory baked dish is a fantastic way to enjoy fresh Anari as a light lunch or a meze plate starter. The cheese becomes warm and soft in the oven, absorbing the flavors of the juicy tomatoes and fragrant herbs. It is a simple, rustic dish that celebrates fresh, quality ingredients.
This recipe is incredibly versatile. You can add olives, capers, or a pinch of chilli flakes for extra depth. Serve it with crusty bread to scoop up the melted cheese and tomato juices. It is a perfect example of how fresh Anari can be transformed with just a little heat and a few complementary flavors.
- 400g fresh Anari cheese, drained
- 4 ripe tomatoes, thickly sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Small handful of fresh mint leaves, chopped
- Salt and freshly ground black pepper
- Crusty bread, to serve
- Preheat your oven to 200°C (390°F).
- Lightly oil a small baking dish.
- Arrange the tomato slices in a single layer at the bottom of the dish.
- Scatter the sliced garlic over the tomatoes.
- Place the whole piece of Anari on top of the tomatoes.
- Drizzle with the olive oil and sprinkle with oregano, salt, and pepper.
- Bake for 15-20 minutes, until the cheese is soft and the tomatoes are bubbling.
- Remove from the oven and scatter the fresh mint over the top.
- Serve immediately directly from the dish, with plenty of bread for dipping.
Similar Cheeses and Alternatives
Anari’s closest relatives are other fresh whey cheeses from the Mediterranean. Italian Ricotta is the most direct analogue, sharing a similar production method and mild, creamy texture when fresh. Greek Mizithra is another very similar cheese, also made from sheep’s or goat’s milk whey, and is available in both soft fresh and hard salted versions. The Cypriot cheese industry is protected by geographical indications, with Halloumi holding PDO status, which helps preserve the traditional methods of its byproduct, Anari. For those outside Cyprus seeking an alternative, seeking out a fresh, high-quality ricotta or a specifically labelled whey cheese would be the best substitute for fresh Anari, while a grated Ricotta Salata or Mizithra would mimic the dried Anari Xero.