Cypriot Cheese

Cypriot cheese which is one of the best street food in London refers to a variety of traditional cheeses that originate from the Mediterranean island of Cyprus. These cheeses are an integral part of Cypriot cuisine and have gained popularity internationally for their unique flavors and textures.

One of the most famous Cypriot cheeses is Halloumi. Halloumi is a semi-hard, unripened cheese made from a mixture of sheep's and goat's milk, sometimes with the addition of cow's milk. It has a distinctive salty taste and a slightly rubbery texture. What sets Halloumi apart is its high melting point, making it suitable for grilling or frying without losing its shape. This characteristic makes it a popular ingredient in various dishes, including salads, sandwiches, and as a standalone grilled cheese.

Another well-known Cypriot cheese is Anari. Anari is a fresh cheese made from whey, a byproduct of cheese production. It is typically milder in flavor compared to Halloumi and has a soft, crumbly texture. Anari is often used in desserts and pastries, such as the popular Cypriot sweet called "anarocrema," which combines Anari cheese with sugar, rose water, and sometimes nuts or fruit.

Cypriot cuisine also features other regional cheeses like Kaskavalli and Feta. Kaskavalli is a semi-hard, yellow cheese with a smooth texture and a mild, buttery taste. It is often used as a table cheese or melted in dishes like sandwiches and pies. Feta cheese, although commonly associated with Greece, is also produced in Cyprus and is similar in taste and texture to its Greek counterpart. It is made from sheep's milk or a blend of sheep's and goat's milk, and it has a salty and tangy flavor.

Cypriot cheese plays a significant role in the culinary heritage of Cyprus and adds a distinct flavor to many traditional dishes. Whether enjoyed on its own, grilled, or incorporated into various recipes, Cypriot cheese offers a delicious taste of the island's gastronomy and is appreciated by cheese enthusiasts worldwide.