Anari Cheese vs Brunost Cheese

Q: Is Anari Cheese the same as Brunost Cheese?

No. Anari Cheese and Brunost Cheese are distinct cheeses from Cyprus and Denmark, Finland, Germany, Iceland, Norway and Sweden respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anari Cheese for Brunost Cheese?

In most recipes you can swap Anari Cheese for Brunost Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anari Cheese or Brunost 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

Brunost Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Brunost Cheese is semi-soft, whey and made from cow and goat milk, originating in Denmark, Finland, Germany, Iceland, Norway and Sweden.

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 Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

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

Origin: Anari Cheese (Cyprus), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
Milk type: Anari Cheese (goat's or sheep's milk), Brunost Cheese (cow's and goat's milk)
Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Brunost Cheese (pasteurized or unpasteurized)
Texture: Anari Cheese (Soft, crumbly curds), Brunost Cheese (semi-soft, whey)
Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Brunost Cheese (unaged, ready once packed and refrigerated)
Taste: Anari Cheese (Very mild nutty flavor), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

	Anari Cheese	Brunost Cheese
Country of Origin	Cyprus	Denmark, Finland, Germany, Iceland, Norway And Sweden
Specific Origin	Cyprus	Gudbrandsdalen, Norway
Milk Type	Goat's or sheep's milk	Cow's and goat's milk
Milk Treatment	Gradually heated to 149–158°F, then to 194°F	Pasteurized or unpasteurized
Texture	Soft, crumbly curds	Semi-soft, whey
Rind	Natural	Natural
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	Unaged, ready once packed and refrigerated
Taste	Very mild nutty flavor	Caramel, sweet

Taste Comparison: Does Anari Cheese Taste Like Brunost Cheese?

Anari Cheese reads as very mild nutty flavor, while Brunost Cheese brings caramel, sweet character. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Brunost Cheese leans toward sweet, caramel-like, with a tang that is stronger in goat's milk versions. 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 Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Anari Cheese for Brunost Cheese?

Anari Cheese can stand in for Brunost 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-soft, whey. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Anari Cheese or Brunost 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-soft, whey profile, Brunost Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Brunost Cheese fits dishes calling for caramel, sweet.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anari Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Anari Cheese is made from goat or sheep milk; Brunost Cheese uses cow and goat. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Brunost Cheese unaged, ready once packed and refrigerated.

Is Anari Cheese similar to Brunost Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anari Cheese for Brunost Cheese?

You can, but expect a shift in richness and milk character.

Does Anari Cheese taste like Brunost Cheese?

Anari Cheese reads as very mild nutty flavor, while Brunost Cheese is caramel, sweet.

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 Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

Which should I choose, Anari Cheese or Brunost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Brunost Cheese is semi-soft, whey.