Anari Cheese vs Edam Cheese

Anari Cheese is a soft goat or sheep-milk cheese from Cyprus, while Edam Cheese is semi-hard, elastic and made from cow milk, originating in Netherlands.

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 Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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

• Origin: Anari Cheese (Cyprus), Edam Cheese (Netherlands)
• Milk type: Anari Cheese (Goat's or sheep's milk), Edam Cheese (Cow's milk)
• Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Edam Cheese (pasteurized)
• Texture: Anari Cheese (Soft), Edam Cheese (Semi-hard, elastic)
• Rind: Anari Cheese (natural), Edam Cheese (Smooth, waxed)
• Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Edam Cheese (3 months to longer)
• Taste: Anari Cheese (Very mild nutty flavor), Edam Cheese (Sweet, milky, nutty, buttery)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Edam Cheese?

Anari Cheese reads as very mild nutty flavor, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Edam Cheese's almost no smell when young. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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 Edam Cheese at 3 months to longer.

Can You Substitute Anari Cheese for Edam Cheese?

Anari Cheese can stand in for Edam Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-hard, elastic. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Edam Cheese brings sweet, milky, nutty, buttery notes.

Which Is Better, Anari Cheese or Edam Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Anari Cheese. For a semi-hard, elastic profile, Edam Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.

Frequently Asked Questions

Is Anari Cheese the same as Edam Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Edam Cheese comes from Netherlands. Anari Cheese is made from goat or sheep milk; Edam Cheese uses cow. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Edam Cheese 3 months to longer.

Is Anari Cheese similar to Edam Cheese?

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

Can I substitute Anari Cheese for Edam Cheese?

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

Does Anari Cheese taste like Edam Cheese?

Anari Cheese reads as very mild nutty flavor, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Edam Cheese is closer to almost no smell when young.

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 Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

Which should I choose, Anari Cheese or Edam Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, while Edam Cheese is semi-hard, elastic.