e two kinds of cheese, _i.e._
that made from sheep's milk and that from goats' milk, are easily
distinguished, as the former is rather soft and crumbly, while the other
is hard and separates out into flakes.

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.

"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
and salted every day for a week; and this continues for two or three
weeks, until the cheeses cannot absorb more salt.

_F