Anari (cheese)

Anari

Anari is a whey cheese from Cyprus . It is made from the whey that is used to make the halloumi .

properties

Fresh anari is soft and easily disintegrated, has a high level of moisture and a very mild, nutty taste. It is similar to other whey cheeses such as Italian ricotta , Greek manouri and myzithra, and Turkish lor . In contrast, salted and dried anari is a hard cheese with a spicy and very salty taste that is well suited to grating.

Anari is offered pure or lightly salted in vacuum packaging. Fresh, unsalted anari is a perishable product that can only be refrigerated for two to three days after opening the packaging. Salted anari has a shelf life of more than a year.

Manufacturing

Anari is traditionally made from whey that is used in the production of halloumi . Therefore, its history is inextricably linked with that of Halloumi. The whey resulting from the production of halloumi is heated to 65 to 70 ° C and ten percent of the heated sheep's milk , goat's milk or cow's milk , or a mixture thereof, is added. The temperature is increased to 90 ° C and left there for about half an hour. Some cheese factories add citric acid to accelerate the precipitation. A crumbly layer floating on the surface forms, which consists mainly of denatured whey protein and fat. It is skimmed off, poured into cheese molds and left to drain overnight at refrigerator temperature.

In the industrial production of Halloumi, the production of Anuri can be integrated into its production process. The halloumi is cooked in the whey and the precipitated protein is processed as anuri. Salted anari is dried in special drying rooms under a stream of cool air until it has become so firm that it can be easily rubbed.

consumption

Fresh anari is eaten as a topping on bread, with fruit and syrup made from fruit or carob as a dessert, or as an ingredient in desserts. It can also serve as a filling for Bourekia , which is popular in Cyprus . The dried anari is grated and sprinkled over salads or warm pasta dishes and sauces.

supporting documents

↑ ^a ^b ^c ^d Photis Papademas: Anari . In: Catherine Donnelly (Ed.): The Oxford Companion to Cheese . Oxford University Press, Oxford 2016, ISBN 978-0-19-933088-1 , pp. 24-25 .
↑ ^a ^b Juliet Harbutt (Ed.): World Cheese Book . Dorling Kindersley, London a. a. 2009, ISBN 978-0-7566-5442-9 , pp. 261 .
↑ Photis Papademas: Halloumi Cheese . In: Adnan Tamime (Ed.): Brined Cheeses . Blackwell Publishing, Oxford et al. a. 2006, ISBN 978-1-4051-2460-7 , chap. 4 , p. 117-138 .
^ RK Robinson: Halloumi cheese - the product and its manufacture . In: RK Robinson, AY Tamime (Ed.): Feta and Related Cheeses . Ellis Horwood, New York et al. a. 1991, ISBN 0-7476-0077-5 , chap. 4 , p. 144-159 .
↑ A. Adnan Hayaloglu: Cheese Varieties Ripened Under Brine . In: Paul LH McSweeney, Patrick F. Fox, Paul D. Cotter, David W. Everett (Eds.): Cheese. Chemistry, Physics & Microbiology. Fourth edition . Volume 2. Academic Press, London a. a. 2017, ISBN 978-0-12-417012-4 , chap. 39 , p. 997-1040 .

[Papademas_2016-1] Photis Papademas: Anari . In: Catherine Donnelly (Ed.): The Oxford Companion to Cheese . Oxford University Press, Oxford 2016, ISBN 978-0-19-933088-1 , pp. 24-25 .

[Harbutt_2009-2] Juliet Harbutt (Ed.): World Cheese Book . Dorling Kindersley, London a. a. 2009, ISBN 978-0-7566-5442-9 , pp. 261 .

[Papademas_2006-3] Photis Papademas: Halloumi Cheese . In: Adnan Tamime (Ed.): Brined Cheeses . Blackwell Publishing, Oxford et al. a. 2006, ISBN 978-1-4051-2460-7 , chap. 4 , p. 117-138 .

[Robinson_1991-4] RK Robinson: Halloumi cheese - the product and its manufacture . In: RK Robinson, AY Tamime (Ed.): Feta and Related Cheeses . Ellis Horwood, New York et al. a. 1991, ISBN 0-7476-0077-5 , chap. 4 , p. 144-159 .

[Hayaloglu_2017-5] A. Adnan Hayaloglu: Cheese Varieties Ripened Under Brine . In: Paul LH McSweeney, Patrick F. Fox, Paul D. Cotter, David W. Everett (Eds.): Cheese. Chemistry, Physics & Microbiology. Fourth edition . Volume 2. Academic Press, London a. a. 2017, ISBN 978-0-12-417012-4 , chap. 39 , p. 997-1040 .