Anari Cyprus cheese fell into the rating of the best cheese from goat milk and took 42th place of 100. The list was prepared by the Tasteatlas platform.
The first five of the best goat cheeses are as follows:
1. Spell (Greece) 2. Krotten de Shavinol (France) 3. Picodon (France) 4. Kabra Transmontano (Portugal) 5. Formalla (Greece)
In the top 100 cheeses from goat milk 24 lines are occupied by products from Greece. The full list can be viewed at the link.
The result of Cyprus is much more modest. There was only one Cyprus cheese in the ranking-Anari, who took 42nd place.
Here's what the profile of this cheese on the portal says:
“Anari is a white Cyprus cheese made from goat or sheep’s milk. He has a creamy texture, crumbling and brittle, and the taste is soft and salty. The cheese can be made in two versions - fresh or dry. Fresh anari has a soft texture and a light brackish taste with slightly sweet notes, so it is often served for breakfast with honey or fruit jams. Dry anari is obtained by suction and drying in the sun or in the oven. It has a solid texture, which makes it ideal for rubbing and as a sprinkle to various pasta. As an alternative, a dry version can be chopped and used in salads. ”
In fact, anari is a by -product from the preparation of hallumi, it turns out when heating the serum in which the hallumi was made. The name "anari" comes from the Greek word "anarios" ("dense"). According to another version - from the verb “Anereo”, which means “deteriorate”, since this cheese is not stored for a long time.
Anari is actively used in baking. From it they make a filling for anropitis and Purex.
The text is prepared based on the materials of Check in Cyprus and Tasteatlas
