Anari Cheese vs Crottin de Chavignol Cheese
Anari Cheese
Crottin de Chavignol Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
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 Crottin de Chavignol Cheese?
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.
What's the Difference Between Anari Cheese and Crottin de Chavignol Cheese?
- Origin: Anari Cheese (Cyprus), Crottin de Chavignol Cheese (France)
- Milk type: Anari Cheese (goat's or sheep's milk), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Anari Cheese (Soft, crumbly curds), Crottin de Chavignol Cheese (Firm, smooth)
- Rind: Anari Cheese (natural), Crottin de Chavignol Cheese (Natural, white or blue)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Crottin de Chavignol Cheese (At least 10 days)
- Taste: Anari Cheese (Very mild nutty flavor), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Anari Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | Cyprus | France |
| Specific Origin | Cyprus | Sancerre Region |
| Milk Type | Goat's or sheep's milk | Goat's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Unpasteurized |
| Texture | Soft, crumbly curds | Firm, smooth |
| Rind | Natural | Natural, white or blue |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | At least 10 days |
| Taste | Very mild nutty flavor | Light goat to walnut and hazelnut |
Taste Comparison: Does Anari Cheese Taste Like Crottin de Chavignol Cheese?
Anari Cheese reads as very mild nutty flavor, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy. 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 Crottin de Chavignol Cheese at at least 10 days.
Can You Substitute Anari Cheese for Crottin de Chavignol Cheese?
Anari Cheese can stand in for Crottin de Chavignol 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 firm, smooth. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Anari Cheese or Crottin de Chavignol 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 firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
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Frequently Asked Questions
Is Anari Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Crottin de Chavignol Cheese comes from France. Anari Cheese is made from goat or sheep milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Crottin de Chavignol Cheese at least 10 days.
Is Anari Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Crottin de Chavignol Cheese?
Anari Cheese reads as very mild nutty flavor, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.
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 Crottin de Chavignol Cheese made of?
Crottin de Chavignol Cheese is made from goat milk (unpasteurized). It's typically aged at least 10 days. It originates in France.
Which should I choose, Anari Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Crottin de Chavignol Cheese is firm, smooth.