Melis Cyprus Anari - Ricotta Cheese

As you read this pending infancy study, The Dictionary of Greek Cheeses, you will see that they are very similar to Turkish cheeses, and some of them have even been migrated from Anatolia.

Agrafa or Agrafon (Αγράφων) A sheep's milk cheese made from a hard-looking boiled curd with a few holes and a dry rind. It looks like Gruyere.

It is a variation of Anthotyros (Ανθότυρος) or Anthotiro mizithra cheese, a traditional fresh cheese with a soft and dry flavor with a buttery texture. Anthotyros is made with milk and whey obtained from sheep or goats, sometimes by mixing both. The ratio of milk to whey is usually 9 to 1. Anthotiro is usually in the form of a truncated cone, but may crumble when placed in or removed from the container. May be unpasteurized where permitted by law.

Feta (φέτα) feta cheese is the most famous and oldest of the Greek cheeses, and is also the traditional cheese of Greece. Feta is traditionally made from goat's or sheep's milk and is stored in brine barrels. Most of the feta cheeses in Greece come from the mountainous regions. Feta is used in the world-famous salads of the 'Greek salad', cooked in pies such as spanakopita ("spinach pie") and tyropita ("cheese pie"), crumbled into omelets, and even stuffed into squids. The most popular way to eat feta cheese is to put a thick slice of feta on a plate, drizzle some olive oil on it and add a pinch of thyme.

Produced primarily on the island of Crete but common throughout Greece, mizithra is similar to anthotyros cheese, but unlike the latter, it does not contain cow's milk. A similar cheese is called "Anari" in Cyprus and "Curd" in Cypriot Turkish.