Anari — the second Cypriot cheese after halloumi, which almost no one outside the island knows
Halloumi is known all over the world — it appears in Tesco, Lidl, and restaurants in Warsaw. Anari (αναρή) remains practically unknown outside of Cyprus, although it has been produced on the island for millennia and is an integral part of the same cheesemaking tradition from which halloumi originates. Literally, anari is a cheese that is made from the whey left over from halloumi production. Without halloumi, there is no anari.
What is anari and how is it made
Halloumi production takes place in several stages: sheep's or goat's milk (or a mixture of cow's milk) is heated, curdled with rennet, the curd is formed, and cooked in brine. After separating the halloumi curd, whey proteins remain in the whey — albumin and globulin.
The whey is reheated to approximately 90–92°C (higher than the temperature of halloumi production — approximately 75°C). At this temperature, whey proteins precipitate and float to the surface in the form of white flakes. They are collected by hand with a sieve or skimmer and formed into:
- Fresh anari (fresco) — a soft, moist mass like ricotta, slightly sweet, with minimal saltiness. No brine, no aging. Shelf life in the refrigerator: 5–7 days.
- Dried anari (xeros) — formed into balls or blocks, dried in the air for 2–4 weeks, salted externally. Firm texture, more intense flavor, shelf life of several months.
Technologically, anari is a twin of Italian ricotta (both are whey cheeses), but the taste of the Cypriot version is distinctly different: sheep's and goat's milk give it depth and an almost sweet aftertaste despite the lack of sugar, and the tradition of producing it from a mixture of animal breeds changes the acid profile.
Difference between anari and ricotta
Superficially similar — both white, soft, whey cheeses. Key differences:
| Feature | Fresh Anari | Ricotta | |---|---|---| | Milk | Sheep/goat/cow (mix) | Usually cow | | Fat content | 10–15% | 7–12% | | Taste | Slightly sweet, nutty note | Delicate, milky | | Texture | Slightly coarser, less smooth | Creamy, uniform | | Availability | Cyprus and surrounding areas | Global |
Dried anari has no equivalent in Italian cuisine — ricotta salata is similar to it, but the taste of the Cypriot version, especially after drying for several weeks in the sun, is much more intense and salty.
Culinary uses
Fresh anari:
- A base for Cypriot loukoumades (donuts) drizzled with honey or carob syrup
- Filling for pastry (no fat in the raw mass = lighter pastry)
- Breakfast with honey and walnuts
- Ingredient in makaronia tou fournou (Cypriot baked macaroni)
- Topping for Cypriot sweet pies (palouzes and others)
Dried anari (xeros):
- Grated like pecorino on pasta — this is the most common use
- Sliced and served with wine as meze
- Marinated in zivania for 2–3 weeks — a delicate, slightly alcoholic note
Dried anari grated over hot pasta is a Cypriot answer to Italian Parmesan. In the villages of Pano Platres and Kakopetria, restaurants serve pasta with anari instead of hard cheese all year round.
Production — scale and regions
Anari is mainly produced by small family-run dairies — because it is a byproduct of halloumi, its production is always scaled together with the production of the main cheese.
Largest anari dairies:
- CHARALAMBIDES CHRISTIS Dairy (Limassol) — the largest industrial producer, fresh anari available throughout the Alpha-Mega and Sklavenitis supermarket chains
- PITTAS Dairy (Limassol) — traditional method, a mixture of sheep's and cow's milk
- Small rural dairies in Pitsilia (Agros, Kyperounda) — anari from pure sheep's milk, available seasonally
Season for fresh anari: spring (March–May), when sheep are in full lactation. Dried anari available year-round.
Price and where to buy
- Fresh anari in a supermarket: 2.50–4 EUR for 500 g (11–17 zł)
- Fresh anari at a market from a producer: 2–3 EUR for 400 g
- Dried anari in a store: 5–8 EUR for 300 g (22–34 zł)
- Dried anari from a rural producer: 6–10 EUR per piece (depending on weight)
Can you take anari to Poland? Yes — dried anari (xeros) can withstand a 12–18 hour journey without refrigeration (it is dry). Pack in paper, not plastic. Fresh anari — only with ice and within 24 hours, which is risky for an air journey.
Anari in culinary awareness
Why hasn't anari conquered the world like halloumi? Several reasons:
- Short shelf life of the fresh version — logistically difficult to export
- Lack of aggressive marketing — Cypriot producers focused on halloumi as an export brand
- The dried version is similar to pecorino and ricotta salata — it is difficult to build a separate identity in Western awareness
- The name "anari" is not protected as PDO — unlike Cypriot halloumi
A project to protect anari with PDO is underway at the Ministry of Agriculture of Cyprus since 2021.
How to order anari in a restaurant
Tourists rarely see anari on the menu in restaurants — it is treated as an ingredient, not a dish in itself. To try it:
- Ask for "cheese plate" or "meze with local cheeses" — a good taverna will serve anari alongside halloumi and flaounes
- Order "anari me meli" (anari with honey) for breakfast
- Look for "makaronia tou fournou" on the menu — Cypriot baked macaroni contains anari
A traditional Cypriot breakfast with anari, halloumi, arkaten, and olives — in rural guesthouses in Troodos and Pitsilia — you can find on CyprusBooker using the filter "traditional breakfast" or "agrotourism".