Anari Cheese vs 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, 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 Brunost Cheese?

Brunost, or "brown cheese," is a distinctly Norwegian dairy product, often classified as a cheese, though it differs from traditional cheeses. It is made by boiling down the whey of goat's milk, cow's milk, or a combination of both, until the water evaporates, and the natural milk sugars caramelize. This process gives Brunost its unique brown color, sweet caramel-like flavor, and fudge-like texture. It is commonly sliced thin and served on bread, crispbreads, or 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)
• Taste: Anari Cheese (Very mild nutty flavor), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Brunost Cheese?

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

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.

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.

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 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.

See full profiles: Anari Cheese and Brunost Cheese.

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