A guide to anari — the fresh, mild whey cheese of Cyprus. How it's made like ricotta, its sweet and savory uses, and how to enjoy it.
Anari is the gentle, fresh whey cheese of Cyprus — soft, mild, and light, often described as the Cypriot answer to ricotta. A thrifty byproduct of making the island's famous halloumi, it's a delicate, versatile cheese that shines in both savory and sweet dishes.
What Anari Is
Anari is a fresh whey cheese from Cyprus, traditionally made from the whey left over after producing halloumi. The whey is reheated (often with a little added milk), causing its remaining proteins to coagulate into soft, delicate curds, which are scooped out and drained. This makes anari a "second cheese," similar in principle to Italian ricotta, which is also made from leftover whey. It can be enjoyed fresh and soft or dried and salted for a firmer cheese.
Fresh vs. Dried Anari
Anari comes in two main forms. Fresh anari is soft, moist, and crumbly, mild and milky, much like ricotta — eaten soon after it's made. Dried (and often salted) anari is left to firm up and dry out, becoming hard enough to grate, with a more concentrated, savory flavor. The fresh version is used much like ricotta, while the dried version is grated over dishes like a hard cheese.
Flavor and Texture
Fresh anari is soft, light, and slightly grainy, with a mild, sweet, milky flavor and a clean finish — gentle and delicate, with little salt in its unsalted form. Dried anari is firm and more savory, especially when salted. Its mildness and soft texture make fresh anari a versatile, easygoing cheese that takes well to both sweet and savory treatments.
Savory Uses
Fresh anari is used much like ricotta in savory cooking: as a filling for pastries and savory pies, stirred into pasta, or served with vegetables, herbs, and olive oil. Dried, grated anari is sprinkled over pasta and savory dishes for a mild, savory finish. It's a staple of Cypriot home cooking, valued for its versatility and gentle flavor.
Sweet Uses
Anari's mild sweetness makes it lovely in desserts. Fresh anari is served simply with honey and nuts, or drizzled with carob syrup, a traditional Cypriot treat. It's used in sweet pastries and pies, and pairs beautifully with fruit. Like ricotta, it folds into sweet fillings and bakes, lending a light, creamy texture.
Pairings
Anari pairs with honey, carob syrup, nuts, and fresh fruit on the sweet side, and with herbs, olive oil, tomatoes, and vegetables on the savory side. It fits naturally into Cypriot and Mediterranean cooking, both at the table and in baking.
Buying and Storing
Fresh anari is sold soft and is highly perishable — keep it refrigerated and use within a few days. Dried, salted anari keeps much longer and can be grated as needed. Look for it at Cypriot, Greek, and Mediterranean markets.
Frequently Asked Questions
Is anari like ricotta?
Yes. Like ricotta, it's a fresh whey cheese made from leftover whey (in this case from halloumi), soft and mild, and used in similar ways.
What's the difference between fresh and dried anari?
Fresh anari is soft, moist, and mild like ricotta; dried (and often salted) anari is firm enough to grate and more savory.
How do you eat anari?
Fresh with honey, carob syrup, and nuts as a treat, or in savory pastries and pasta; dried and grated over dishes.