Anari Cheese vs Bovški sir (Bovec) Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Bovški sir (Bovec) Cheese is semi-hard and made from cow, goat, or sheep milk, originating in Slovenia.
What Is Anari Cheese?
Anari is a fresh, mild whey cheese from Cyprus, made mostly from the whey left over from halloumi or kefalotyri. Soft and chalk-white when young, it is eaten with carob syrup or honey, or salted and dried into a hard cheese for grating.
What Is Bovški sir (Bovec) Cheese?
Bovški sir is a hard sheep's milk cheese from the Bovec area of Slovenia with a protected designation of origin. Ripened 60 to 90 days, it tastes aromatic, full and slightly piquant, and it slices and grates well.
What's the Difference Between Anari Cheese and Bovški sir (Bovec) Cheese?
- Origin: Anari Cheese (Cyprus), Bovški sir (Bovec) Cheese (Slovenia)
- Milk type: Anari Cheese (goat's or sheep's milk), Bovški sir (Bovec) Cheese (raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Bovški sir (Bovec) Cheese (Raw)
- Texture: Anari Cheese (Soft, crumbly curds), Bovški sir (Bovec) Cheese (Semi-hard)
- Rind: Anari Cheese (natural), Bovški sir (Bovec) Cheese (Natural)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Bovški sir (Bovec) Cheese (At least 60 days)
- Taste: Anari Cheese (Very mild nutty flavor), Bovški sir (Bovec) Cheese (Full, slightly sweet)
Side-by-Side Comparison
| Anari Cheese | Bovški sir (Bovec) Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Slovenia |
| Specific Origin | Cyprus | Bovec |
| Milk Type | Goat's or sheep's milk | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Raw |
| Texture | Soft, crumbly curds | Semi-hard |
| Rind | Natural | Natural |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | At least 60 days |
| Taste | Very mild nutty flavor | Full, slightly sweet |
Taste Comparison: Does Anari Cheese Taste Like Bovški sir (Bovec) Cheese?
Anari Cheese reads as very mild nutty flavor, while Bovški sir (Bovec) Cheese brings full, slightly sweet character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Bovški sir (Bovec) Cheese's characteristic of sheep's milk. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Bovški sir (Bovec) Cheese leans toward aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese. 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 Bovški sir (Bovec) Cheese at at least 60 days.
Can You Substitute Anari Cheese for Bovški sir (Bovec) Cheese?
Anari Cheese can stand in for Bovški sir (Bovec) 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 semi-hard. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Bovški sir (Bovec) Cheese brings full, slightly sweet notes.
Which Is Better, Anari Cheese or Bovški sir (Bovec) 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 semi-hard profile, Bovški sir (Bovec) Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Bovški sir (Bovec) Cheese fits dishes calling for full, slightly sweet.
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Frequently Asked Questions
Is Anari Cheese the same as Bovški sir (Bovec) Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Bovški sir (Bovec) Cheese comes from Slovenia. Anari Cheese is made from goat or sheep milk; Bovški sir (Bovec) 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), Bovški sir (Bovec) Cheese at least 60 days.
Is Anari Cheese similar to Bovški sir (Bovec) Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Bovški sir (Bovec) Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Bovški sir (Bovec) Cheese?
Anari Cheese reads as very mild nutty flavor, while Bovški sir (Bovec) Cheese is full, slightly sweet. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Bovški sir (Bovec) Cheese is closer to characteristic of sheep's milk.
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 Bovški sir (Bovec) Cheese made of?
Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk (raw), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.
Which should I choose, Anari Cheese or Bovški sir (Bovec) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Bovški sir (Bovec) Cheese is semi-hard.