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Anari E-mail
anariAnari is a soft type of cheese. When the first stage of Halloumi processing is completed and the curd mass is removed from the whey, Anari processing starts. The whey is heated with simultaneous mixing and when the temperature of the whey is about 65°C fresh milk called “prosgalo” is added to 5-10% of the whey and the heating continues until boiling. The Anari curd rises to the surface and it is removed in strainers and pressed to dry.

After drying Anari can be left unsalted or salted on the surface and consumed fresh or dried. Unsalted with a little whey and the addition of honey or sugar for fresh consumption or it can be enjoyed in sweet dishes such as Anari pie or other traditional pastries such as bourekia. Fresh salted Anari is used as other cheeses but it must be best kept in the refrigerator. Dried Anari can be enjoyed by grating on macaroni, spaghetti and other types of pasta dishes. It is a unique Cyprus cheese which is widely used as part of the Mediterranean diet, since it is a high protein product with low fat. The registration number of the European Union guarantees it is produced under strict hygienic conditions and is a high quality product made of pasteurised milk.