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anari cheese
Anari (, (トルコ語:nor)) is a fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it has started to gain popularity following recent publicity exposure. One of the main industrial producers on the island won a silver medal award for anari in the 2005 World Cheese Awards in the UK.
==Production==
The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese. The whey is gradually heated to 65 °C in a large cooking bowl. A small amount of goat or sheep milk (5–10%) can be added at this temperature to improve the end product quality. The temperature is then increased to boiling point, whilst mixing. At 80–85 °C small crumbly curds of anari start forming and are skimmed off the surface using a slotted spoon or a colander. They are placed in a container that allows further drainage and then cut into cubes of roughly 10 cm sides.
Excluding the drainage, the above process takes roughly 1 hour.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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