Anari cheese

For several millennia, cheese has been on the list of the most beloved foods of all mankind. The popularity of the product can be judged by the colossal number of different types of cheese. Cheese is a food that comes from a natural milk coagulation process that results from the use of lactic acid bacteria and special enzymes.

Researchers are confident that cheese appeared long before the start of the written history of human civilization. The appearance of cheese is associated, as is often the case with an accidental coincidence. Milk was once stored in the stomachs or rennet of ruminants. With this method of storage, milk was inevitably transformed into cheese heads under the influence of natural rennet enzymes.

Archaeologists were able to find evidence that already in 5500 BC, people made dairy cheeses. In the Ancient World, cheese was considered a delicatessen food. According to ancient Greek legends, the famous hero Aristeus presented the recipe for cheese to people. Anari cheese has long been made in Cyprus. This type of cheese product is based on whey.

Although anari is inferior in fame and popularity to some other varieties of Cypriot cheeses, the product is absolutely not losing out in quality, taste, aroma and other consumer characteristics. Currently, it is anari cheese that is considered one of the best varieties of cheese products made in Cyprus.

In 2005, anari earned worldwide recognition at an event called the World Cheese Awards. At this international symposium, which is organized annually in the UK, professional cheesemakers and cheese lovers gather. Anari was able to win a silver medal and prove himself well as a high-quality, and most importantly tasty food.

In the process of making anari cheese, whey is used, which remains after the manufacture of such famous Cypriot cheeses as halloumi, as well as kefalotiri. Whey is heated to 65S, some milk is added to improve taste and consumer characteristics of the finished product. Then whey with milk is heated to 85S after which the liquid begins to fold.

Thus, the anari cheese head is formed. As a result of the above-described process of making anari cheese, a product resembling the appearance as well as the properties of grained cottage cheese or the known ricotta cheese is obtained. It is not uncommon for anari cheese to be salted and then dried naturally in the sun. Then it turns out a solid variety of anari cheese, which differs in a sufficiently long storage period.

As a rule, anari cheese is used in cooking in the process of making cheesecakes. In Cyprus, anari cheese is eaten for breakfast with sugar syrup or natural honey. In addition, anari cheese is considered a mandatory filling for the national Cypriot dish burekia. Hard types of anari cheese are part of the national Cypriot sauces.