What types of cheese do Cypriots have?

Cypriot cuisine features a rich variety of cheeses, some unique to the island and others with influences from neighboring cultures. Here are some notable types:

Traditional Cypriot Cheeses:

* Halloumi: The most famous Cypriot cheese, made from a blend of goat and sheep milk, known for its unique ability to be grilled or fried without melting.

* Anari: A fresh, tangy cheese made from whey, often used in pastries, desserts, and savory dishes.

* Graviera: A hard, semi-hard cheese with a nutty flavor, often used for grating or in salads.

* Trahana: A type of dried, fermented cheese dough used to make soup or cooked as a side dish.

* Tirovouno: A semi-hard cheese with a strong, salty flavor, often used in salads or as a snack.

* Koufou: A soft, creamy cheese made from sheep's milk, often used in spreads or as a topping.

* Manouri: A soft, slightly tangy cheese similar to ricotta, often used in desserts or pastries.

Influenced Cheeses:

* Feta: A popular Greek cheese, often used in salads, pastries, and as a topping.

* Kasseri: Another popular Greek cheese, similar to cheddar, often used in grilled sandwiches and baked dishes.

* Pecorino: An Italian cheese, often used in pasta dishes and salads.

Modern Variations:

* Smoked Halloumi: Halloumi smoked with different woods, offering a unique flavor.

* Flavored Halloumi: Halloumi infused with herbs, spices, or peppers for an extra kick.

Regional Differences:

Cypriot cheese production varies across different regions of the island. For example, the Troodos Mountains are known for their high-quality sheep's milk cheese, while the Karpasia peninsula is known for its goat's milk cheese.

It's important to note that the specific types of cheese available may vary depending on the season and the location.