Anari Cheese vs Bryndza Cheese

Anari Cheese is a soft goat or sheep-milk cheese from Cyprus, while Bryndza Cheese is soft and made from sheep milk, originating in Hungary, Poland and Slovakia.

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 Bryndza Cheese?

Bryndza is a sheep milk cheese made across Central and Eastern Europe, above all in Slovakia and Poland. It is white, tangy and crumbly, with a strong smell and a flavor that starts mild and ends salty.

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

• Origin: Anari Cheese (Cyprus), Bryndza Cheese (Hungary, Poland and Slovakia)
• Milk type: Anari Cheese (Goat's or sheep's milk), Bryndza Cheese (Sheep's milk)
• Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Bryndza Cheese (unpasteurized)
• Rind: Anari Cheese (natural), Bryndza Cheese (rindless)
• Taste: Anari Cheese (Very mild nutty flavor), Bryndza Cheese (mild, salty)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Bryndza Cheese?

Anari Cheese reads as very mild nutty flavor, while Bryndza Cheese brings mild, salty character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Bryndza Cheese's strong, characteristic. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Bryndza Cheese leans toward tangy, notable butyric acid taste, mild at first then strong, salty finish.

Can You Substitute Anari Cheese for Bryndza Cheese?

Anari Cheese can stand in for Bryndza Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Bryndza Cheese brings mild, salty notes.

Which Is Better, Anari Cheese or Bryndza Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Bryndza Cheese fits dishes calling for mild, salty.

Frequently Asked Questions

Is Anari Cheese the same as Bryndza Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Bryndza Cheese comes from Hungary, Poland and Slovakia. Anari Cheese is made from goat or sheep milk; Bryndza Cheese uses sheep.

Is Anari Cheese similar to Bryndza Cheese?

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

Can I substitute Anari Cheese for Bryndza Cheese?

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

Does Anari Cheese taste like Bryndza Cheese?

Anari Cheese reads as very mild nutty flavor, while Bryndza Cheese is mild, salty. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Bryndza Cheese is closer to strong, characteristic.

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 Bryndza Cheese made of?

Bryndza Cheese is made from sheep milk (unpasteurized). It originates in Hungary, Poland and Slovakia.

Which should I choose, Anari Cheese or Bryndza Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.