9 Α feast of flavour religious feasts celebratedby the island’s inhabitants, for instance the “Tyrini” Cheese Week which precedes the cheese-eating Sunday of “Tyrofagos”. Significant historical references onAnari are found in several written records, for example by Archimandrite Kyprianos (1788), Magda Richter (1913) W. Bevan (1919) etc. Productionmethod:The production of Anari is essentially part of the Halloumimaking process. After removing the “drosino”(Halloumi curd), the heating of thewhey (“noros”) continues whilst stirring. Stirring is intended to keep any leftover curd grains from turning into lumps. The whey is given a mild heat treatment prior to adding a small quantity of fresh milk, namely the “prosgalo” or “anarogalo”. As whey is brought to a boil, Anari starts rising to the surface. From the surface, it is carefully collected with a slotted spoon and placed in moulds or“talaria”containers where it is drained from the whey by pressing. Then it may either be salted and dried in a desiccator under controlled conditions or be served either as fresh salted Anari or as a fresh unsalted product. Gastronomy: Fresh Anari may be served as part of a cheese platter and be consumed as such. Unsalted Anari may be paired with honey, carob honey, epsima or sugar for breakfast or as an afternoon dessert. It may also be used for the production of sweet desserts such as bourekia, Anaripie etc. Salted dry Anari is used as grated cheese for pasta. Anari Anari is a soft whey cheese, a byproduct derived from the production of Halloumi. Made all year round, it is available as both fresh and dried cheese, either salted or unsalted. History: A halloumi by-product, Anari has been typically linked to the history of Halloumi. It is, nevertheless, a separate product, which holds a special place in the daily life of the Cypriots fromdays of old. It is also closely linked to the
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