Anari Cheese vs Feta Cheese
Anari Cheese
Feta Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Feta Cheese is soft, white, aged in brine and made from goat and sheep milk, originating in Greece.
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 Feta Cheese?
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
What's the Difference Between Anari Cheese and Feta Cheese?
- Origin: Anari Cheese (Cyprus), Feta Cheese (Greece)
- Milk type: Anari Cheese (goat's or sheep's milk), Feta Cheese (goat's and sheep's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Feta Cheese (Pasteurized, sometimes raw)
- Texture: Anari Cheese (Soft, crumbly curds), Feta Cheese (Soft, white, aged in brine)
- Rind: Anari Cheese (natural), Feta Cheese (None)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Feta Cheese (2 months to longer)
- Taste: Anari Cheese (Very mild nutty flavor), Feta Cheese (Sharp to mild)
Side-by-Side Comparison
| Anari Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Greece |
| Specific Origin | Island Wide | Throughout Greece |
| Milk Type | Goat's or sheep's milk | Goat's and sheep's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Pasteurized, sometimes raw |
| Texture | Soft, crumbly curds | Soft, white, aged in brine |
| Rind | Natural | None |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | 2 months to longer |
| Taste | Very mild nutty flavor | Sharp to mild |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Anari Cheese | Feta Cheese | |
|---|---|---|
| Best Pairings | — | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes |
| Other Good Pairings | — | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier |
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Where to buy Anari Cheese and Feta Cheese
Anari Cheese
Feta Cheese
Taste Comparison: Does Anari Cheese Taste Like Feta Cheese?
Anari Cheese reads as very mild nutty flavor, while Feta Cheese brings sharp to mild character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Feta Cheese's nutty, strong. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Feta Cheese leans toward sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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 Feta Cheese at 2 months to longer.
Can You Substitute Anari Cheese for Feta Cheese?
Anari Cheese can stand in for Feta 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 soft, white, aged in brine. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Feta Cheese brings sharp to mild notes.
Which Is Better, Anari Cheese or Feta 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 soft, white, aged in brine profile, Feta Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Feta Cheese fits dishes calling for sharp to mild.
Frequently Asked Questions
Is Anari Cheese the same as Feta Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Feta Cheese comes from Greece. Anari Cheese is made from goat or sheep milk; Feta 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), Feta Cheese 2 months to longer.
Is Anari Cheese similar to Feta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Feta Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Feta Cheese?
Anari Cheese reads as very mild nutty flavor, while Feta Cheese is sharp to mild. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Feta Cheese is closer to nutty, strong.
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 Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw). It's typically aged 2 months to longer. It originates in Greece.
Which should I choose, Anari Cheese or Feta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Feta Cheese is soft, white, aged in brine.
See full profiles: Anari Cheese and Feta Cheese.