Anari is an unripe white cheese, made mostly from the whey that drains off during the process of making halloumi, a product made in Cyprus for centuries using sheep and goat milk as its key ingredients. Fresh anari has a very short life therefore it is delivered at the hotel almost daily, from our local haloumi cheese producer. Anari has a very soft consistency and is often used as a dessert along with Carob Syrup or honey and sprinkled with walnuts. Fresh anari is also used as a filling in a number of Cypriot sweet pastries such as the traditional pourekia (anari pies). When fresh and salted it may well be garnished with dried mint leaves.
The mature, dried form of this traditional cheese is known as “Dry Anari”. It is a hard cheese with a mild salty taste and a long shelf life. It is widely used in the local cuisine, as grated cheese, sprinkled on pasta, fried potatoes or as an ingredient for ravioli.
For a “Cyprus breakfast” desert, we suggest fresh anari with carob syrup or honey. Try also an exotic combination of fresh anari topped up with Cyprus quince jam.