Anari cheese vs Anthotyros
Anari cheese
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Cyprus
Anari is a whey cheese from Cyprus. Makers heat the whey left from halloumi, and a small addition of goat or sheep milk helps the curds rise. Fresh anari is white, soft, and mild, with a grain that recalls ricotta. A salted version is dried until it becomes very hard. Both forms come from the same whey, but they do not behave the same way in the kitchen.
Anthotyros
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Greece
Anthotyros is a traditional Greek whey cheese made from sheep and goat milk. Cooks often gloss the Greek name as flowery cheese, which fits the light aroma of a fresh piece. The soft version is white, mild, and moist, with a fine crumb you can spoon or spread. A dry version is matured until it is harder, saltier, and ready for a grater. Both share one name, so the label should say whether the cheese is fresh or dry.