Cheeses
Anari
Αναρή
Cyprus
Fresh whey cheese made from the liquid left over from halloumi, soft and barely salted, or salted and dried hard for grating.
Original eatfuls sticker artwork
What it is
A closer look at Anari.
Fresh whey cheese made from the liquid left over from halloumi, soft and barely salted, or salted and dried hard for grating.
What to look for
Know it when you find it.
Fresh anari is eaten with carob syrup and is a breakfast dish. The dried version is grated over pasta in place of parmesan.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Anari.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Mongolia
Aaruul
Ааруул
Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
Karlovy Vary, Czech Republic
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Auvergne-Rhône-Alpes, France
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Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.