Anari Cheese vs Brocciu Cheese

Q: Is Anari Cheese the same as Brocciu Cheese?

No. Anari Cheese and Brocciu Cheese are distinct cheeses from Cyprus and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anari Cheese for Brocciu Cheese?

In most recipes you can swap Anari Cheese for Brocciu Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Anari Cheese or Brocciu Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anari Cheese

Brocciu Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Brocciu Cheese is soft, creamy and made from 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 Brocciu Cheese?

Brocciu is a Corsican cheese made from either sheep's or goat's milk whey, with some milk added. It is similar to ricotta but richer. Brocciu can be consumed fresh or used in various Corsican dishes, including desserts and savory pastries. It is appreciated for its light, creamy texture and mild, fresh flavor.

What's the Difference Between Anari Cheese and Brocciu Cheese?

Origin: Anari Cheese (Cyprus), Brocciu Cheese (France)
Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Brocciu Cheese (pasteurized)
Texture: Anari Cheese (Soft, crumbly curds), Brocciu Cheese (Soft, creamy)
Rind: Anari Cheese (natural), Brocciu Cheese (None)
Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Brocciu Cheese (Fresh or matured)
Taste: Anari Cheese (Very mild nutty flavor), Brocciu Cheese (Meltingly creamy, saltier when matured)

Side-by-Side Comparison

	Anari Cheese	Brocciu Cheese
Country of Origin	Cyprus	France
Specific Origin	Island Wide	Corsica
Milk Type	Goat's or sheep's milk	Goat's or sheep's milk
Milk Treatment	Gradually heated to 149–158°F, then to 194°F	Pasteurized
Texture	Soft, crumbly curds	Soft, creamy
Rind	Natural	None
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	Fresh or matured
Taste	Very mild nutty flavor	Meltingly creamy, saltier when matured

Taste Comparison: Does Anari Cheese Taste Like Brocciu Cheese?

Anari Cheese reads as very mild nutty flavor, while Brocciu Cheese brings meltingly creamy, saltier when matured character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Brocciu Cheese's delicious. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Brocciu Cheese leans toward creamy, delicious aroma; becomes saltier and more intense when matured. 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 Brocciu Cheese at fresh or matured.

Can You Substitute Anari Cheese for Brocciu Cheese?

In most recipes, Anari Cheese and Brocciu Cheese can be swapped with reasonable results. Both are goat or sheep-milk cheeses, so the base character carries over. Expect soft, crumbly curds bite and body where the recipe calls for soft, creamy. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Brocciu Cheese brings meltingly creamy, saltier when matured notes.

Which Is Better, Anari Cheese or Brocciu 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 soft, creamy profile, Brocciu Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Brocciu Cheese fits dishes calling for meltingly creamy, saltier when matured.

Which is your favorite?

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Frequently Asked Questions

Is Anari Cheese the same as Brocciu Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Brocciu Cheese comes from France. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Brocciu Cheese fresh or matured.

Is Anari Cheese similar to Brocciu Cheese?

Somewhat. They share a goat or sheep-milk base but diverge in texture and flavor.

Can I substitute Anari Cheese for Brocciu Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Anari Cheese taste like Brocciu Cheese?

Anari Cheese reads as very mild nutty flavor, while Brocciu Cheese is meltingly creamy, saltier when matured. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Brocciu Cheese is closer to delicious.

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 Brocciu Cheese made of?

Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. It originates in France.

Which should I choose, Anari Cheese or Brocciu Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Brocciu Cheese is soft, creamy.