The history of anari is closely intertwined with that of halloumi, as its production is an essential part of the halloumi-making process, making it a by-product. Despite this, anari holds its own unique identity as a cherished product with a special place in Cypriot culture and cuisine.

Historical references to anari date back centuries, with notable mentions by Archimandrite Kyprianos in 1788 and the German traveler Magda Ohnefalsch-Richter during the 19th century. This soft whey cheese is produced year-round and is deeply connected to Cyprus’s religious traditions, such as “Cheese Week,” culminating on “Cheese Sunday.”

Anari is a versatile culinary gem, available fresh or dried, salted or unsalted. Fresh anari can be served on cheese platters or paired with honey, carob syrup, grape molasses, or sugar for a delightful breakfast or afternoon treat. It is also a key ingredient in traditional Cypriot desserts like pourekkia and anaropita. The dried, salted version is often grated over pasta, adding a savory depth to meals.

In recent years, anari has gained recognition beyond Cyprus, becoming one of the island’s most beloved and popular dairy products. Its unique flavor and versatility continue to captivate both locals and international audiences, securing its place as a culinary treasure of Cyprus.