Anari Cheese vs Blue Cheese
Anari Cheese
Blue Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.
What Is Anari Cheese?
Anari is a fresh, soft cheese from Cyprus, akin to Italian ricotta. It is made from the whey of sheep or goat milk and is notably mild and moist. Anari is versatile in the kitchen, suitable for both savory dishes and sweet desserts, and is particularly delicious when served with a drizzle of honey or a sprinkle of cinnamon.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What's the Difference Between Anari Cheese and Blue Cheese?
- Origin: Anari Cheese (Cyprus), Blue Cheese (France)
- Milk type: Anari Cheese (goat's or sheep's milk), Blue Cheese (Cow, Sheep, Goat)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Blue Cheese (Pasteurized or Raw)
- Texture: Anari Cheese (Soft, crumbly curds), Blue Cheese (Crumbly, Creamy, Semi-Soft)
- Rind: Anari Cheese (natural), Blue Cheese (Natural)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Blue Cheese (Typically aged 2-6 months)
- Taste: Anari Cheese (Very mild nutty flavor), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)
Side-by-Side Comparison
| Anari Cheese | Blue Cheese | |
|---|---|---|
| Country of Origin | Cyprus | France |
| Specific Origin | Island Wide | — |
| Milk Type | Goat's or sheep's milk | Cow, Sheep, Goat |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Pasteurized or Raw |
| Texture | Soft, crumbly curds | Crumbly, Creamy, Semi-Soft |
| Rind | Natural | Natural |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | Typically aged 2-6 months |
| Taste | Very mild nutty flavor | Sharp, Tangy, Savory, Salty, Pungent |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Anari Cheese | Blue Cheese | |
|---|---|---|
| Best Pairings | — | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak |
| Other Good Pairings | — | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef |
Which would you pick?
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Where to buy Anari Cheese and Blue Cheese
Anari Cheese
Blue Cheese
Taste Comparison: Does Anari Cheese Taste Like Blue Cheese?
Anari Cheese reads as very mild nutty flavor, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Blue Cheese's strong, pungent, earthy, funky. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Anari Cheese at fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months) develops a different profile than Blue Cheese at typically aged 2-6 months.
Can You Substitute Anari Cheese for Blue Cheese?
Anari Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, crumbly curds bite and body where the recipe calls for crumbly, creamy, semi-soft. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.
Which Is Better, Anari Cheese or Blue Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, crumbly curds cheese, go with Anari Cheese. For a crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.
Frequently Asked Questions
Is Anari Cheese the same as Blue Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Blue Cheese comes from France. Anari Cheese is made from goat or sheep milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Blue Cheese typically aged 2-6 months.
Is Anari Cheese similar to Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Blue Cheese?
Anari Cheese reads as very mild nutty flavor, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Blue Cheese is closer to strong, pungent, earthy, funky.
What is Anari Cheese made of?
Anari Cheese is made from goat or sheep milk (gradually heated to 149–158°f, then to 194°f). It's typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months). It originates in Cyprus.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
Which should I choose, Anari Cheese or Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Blue Cheese is crumbly, creamy, semi-soft.
See full profiles: Anari Cheese and Blue Cheese.