Cheese made from sheep and goat's agniá (colostrum milk).
Name - Origin
ETYM agnotyrin < agniá (colostrum) + tyrín (cheese) (Yangoullis 2009, entry αγνοτύριν,το, 37)
Agnotyrin or ahnotyrin was the cheese made from agniá or ahniá. For its preparation: place the colostrum over heat and stir until it thickens and becomes anari (myzithra). Put it in a talarin (basket) to drain well (8-10 hours). Salt it and place it in the sun to dry (Evaggelatou, 34).
Functional and symbolic role
Agnotyrin was made from milk right after the birth of goats or sheep. This milk is somewhat cloudy, curdles without the addition of rennet, and is called agniá or ahniá or agnía. Agnotyri was considered delicious and would be prepared at the beginning of winter, when the goats and sheep start to give birth (Kypri 1983 [2003²], entry αγνοτύριν,το 49).
Additional information and bibliography
Yangoullis K. G. (2009), Thesaurus of the Cypriot Dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Library of Cypriot Folk Poets,70, Theopress Publications, Nicosia.
Evaggelatou F, Ξεχασμένες νοστιμιές του κυπριακού χωριού: 401 Αυθεντικές παραδοσιακές και δοκιμασμένες συνταγές μεγειρικής και ζαχαροπλαστικής με λαογραφικά στοιχεία, Limassol.
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophontos P. Pharmakidou, Publications of the Centre for Scientific Research, IX, Nicosia.
Tonia Ioakim, Stalo Lazarou, Kyriaki Panteli / Petroula Hadjittofi, Argyro Xenophontos
Foods
Anari
Cypriot white cheese (similar to myzithra/ricotta). Fresh, unsalted anari is usually used for the preparation of traditional pastries such as pourekia with anari, anaropitta and others. Fresh anari…
