CHEESE 5 



This cheese as it comes from the mould is in the form 

 of a slab called " kefali." This is then divided into four 

 or more pieces. 



There are two kinds of halloumi : one called " mona " 

 (single), the other " dipla " (double). The latter is most 

 in demand. It differs from the first in being finished off 

 by being well hand-pressed, and then doubled or folded 

 over, salt and spearmint being sprinkled between the fold. 



11 Myzithra," or, as it is more commonly called, " anari," 

 is a soft cheese produced by boiling the whey, whereby all 

 albuminoid substances not previously coagulated are now 

 coagulated and rise to the surface together with any pieces 

 of curd still remaining in the whey. A good quantity of 

 fat is also enclosed in the coagulated mass, which is placed 

 in rush moulds or in cloths and pressed so as to squeeze 

 out the whey. " Anari " thus made is specially known as 

 " bastard/' and is an excellent soft cheese, very popular 

 among the European residents as well as among the 

 native inhabitants. 



A rather finer " anari " with slightly different flavour 

 is made by adding 5 to 10 per cent, of pure milk. This 

 added milk is known as " prosgalo." 



Both kinds are dried in the sun. 



From " anari " is made a kind of fat used as cooking 

 butter, by crushing and rubbing it between the hands in 

 warm water. A thin paste is thus formed from which 

 a fat separates, which rises to the surface, and is then 

 collected. 



Paphos and Akanthou Cheeses. These are prepared 

 in much the same way as " halloumi," but are made in 

 smaller, barrel-shaped moulds, and are steeped longer in 

 the whey, which produces a rind and renders them tougher 

 and less liable to crack. They are well rubbed with salt. 

 Their characteristic flavour is doubtless due to some extent 

 to the milk of those districts, as explained above. Owing 

 to their small size they become very hard. 



Kefalotyri. The best cheeses of this type are made 

 with sheep's milk, which is coagulated at its natural 

 temperature immediately after milking. Rennet is added 

 so as to produce coagulation within an hour. The cheeses 

 are placed in moulds, pressed and salted. They are turned 



