Anari cheese vs Myzithra
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.
Myzithra
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Greece
- Place
- Crete
Myzithra is a whey cheese from Crete, in Greece, made from the whey of sheep's milk, goat's milk, or a mix of the two. Fresh myzithra is soft, moist, and mild, more like a crumbly ricotta than like a brined slice. A dried version of the same cheese becomes salty and hard enough to grate over food. Both forms carry the name. The fresh cheese suits the table and savory pies, and the dry cheese suits the grater.