Anari Cheese vs Divle Obruk Tulum Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Divle Obruk Tulum Cheese is a goat and sheep-milk cheese.
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 Divle Obruk Tulum Cheese?
Divle Obruk Tulum is a rare and unique Turkish cheese aged in caves near Divle village. Made from goat's milk, this cheese is stored in natural limestone caves which enhance its flavor and texture, resulting in a creamy, rich taste with earthy undertones. The aging process in the specific microclimate of the caves imparts a distinctive aroma and a slightly tangy finish.
What's the Difference Between Anari Cheese and Divle Obruk Tulum Cheese?
- Milk type: Anari Cheese (goat's or sheep's milk), Divle Obruk Tulum Cheese (Akkaraman and Morkaraman sheep’s milk and goat’s milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Divle Obruk Tulum Cheese (Raw)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Divle Obruk Tulum Cheese (4 to 12 months)
- Taste: Anari Cheese (Very mild nutty flavor), Divle Obruk Tulum Cheese (Sharp)
Side-by-Side Comparison
| Anari Cheese | Divle Obruk Tulum Cheese | |
|---|---|---|
| Country of Origin | Cyprus | — |
| Specific Origin | Island Wide | Central Turkey |
| Milk Type | Goat's or sheep's milk | Akkaraman and Morkaraman sheep’s milk and goat’s milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Raw |
| Texture | Soft, crumbly curds | — |
| Rind | Natural | — |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | 4 to 12 months |
| Taste | Very mild nutty flavor | Sharp |
Taste Comparison: Does Anari Cheese Taste Like Divle Obruk Tulum Cheese?
Anari Cheese reads as very mild nutty flavor, while Divle Obruk Tulum Cheese brings sharp character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Divle Obruk Tulum Cheese's pasture grasses and animal notes. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Divle Obruk Tulum Cheese leans toward aged in a cave, covered with reddish molds, sharp flavor. 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 Divle Obruk Tulum Cheese at 4 to 12 months.
Can You Substitute Anari Cheese for Divle Obruk Tulum Cheese?
Anari Cheese can stand in for Divle Obruk Tulum 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 Divle Obruk Tulum Cheese brings sharp notes.
Which Is Better, Anari Cheese or Divle Obruk Tulum 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 Divle Obruk Tulum Cheese fits dishes calling for sharp.
Which is your favorite?
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Frequently Asked Questions
Is Anari Cheese the same as Divle Obruk Tulum Cheese?
No, they're distinct cheeses. Anari Cheese is made from goat or sheep milk; Divle Obruk Tulum Cheese uses goat and sheep. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Divle Obruk Tulum Cheese 4 to 12 months.
Is Anari Cheese similar to Divle Obruk Tulum Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Divle Obruk Tulum Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Divle Obruk Tulum Cheese?
Anari Cheese reads as very mild nutty flavor, while Divle Obruk Tulum Cheese is sharp. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Divle Obruk Tulum Cheese is closer to pasture grasses and animal notes.
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 Divle Obruk Tulum Cheese made of?
Divle Obruk Tulum Cheese is made from goat and sheep milk (raw). It's typically aged 4 to 12 months.
Which should I choose, Anari Cheese or Divle Obruk Tulum Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.