Anari is the fresh, soft whey cheese of Cyprus — the ricotta-type sibling of halloumi, made in the same pot from the whey drained off when halloumi is set. Milky-sweet, very lightly salted and barely tangy, it is a pale, moist, fine-grained curd eaten fresh with honey and carob syrup, folded into pastries, or dried and salted into a hard grating cheese.