Anari Cheese vs Geitost Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Geitost Cheese is semi-hard, whey and made from cow and goat milk, originating in Norway.
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 Geitost Cheese?
Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.
What's the Difference Between Anari Cheese and Geitost Cheese?
- Origin: Anari Cheese (Cyprus), Geitost Cheese (Norway)
- Milk type: Anari Cheese (goat's or sheep's milk), Geitost Cheese (cow's and goat's milk)
- Texture: Anari Cheese (Soft, crumbly curds), Geitost Cheese (semi-hard, whey)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Geitost Cheese (not aged)
- Taste: Anari Cheese (Very mild nutty flavor), Geitost Cheese (burnt caramel, sweet)
Side-by-Side Comparison
| Anari Cheese | Geitost Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Norway |
| Specific Origin | Cyprus | Norway |
| Milk Type | Goat's or sheep's milk | Cow's and goat's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | — |
| Texture | Soft, crumbly curds | Semi-hard, whey |
| Rind | Natural | Natural |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | Not aged |
| Taste | Very mild nutty flavor | Burnt caramel, sweet |
Taste Comparison: Does Anari Cheese Taste Like Geitost Cheese?
Anari Cheese reads as very mild nutty flavor, while Geitost Cheese brings burnt caramel, sweet character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Geitost Cheese's caramel. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Geitost Cheese leans toward sweet and caramel-like, with a tang that is sharper in the goat's milk versions. 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 Geitost Cheese at not aged.
Can You Substitute Anari Cheese for Geitost Cheese?
Anari Cheese can stand in for Geitost 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 semi-hard, whey. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Geitost Cheese brings burnt caramel, sweet notes.
Which Is Better, Anari Cheese or Geitost 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 semi-hard, whey profile, Geitost Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Geitost Cheese fits dishes calling for burnt caramel, sweet.
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Frequently Asked Questions
Is Anari Cheese the same as Geitost Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Geitost Cheese comes from Norway. Anari Cheese is made from goat or sheep milk; Geitost Cheese uses cow and goat. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Geitost Cheese not aged.
Is Anari Cheese similar to Geitost Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Geitost Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Geitost Cheese?
Anari Cheese reads as very mild nutty flavor, while Geitost Cheese is burnt caramel, sweet. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Geitost Cheese is closer to caramel.
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 Geitost Cheese made of?
Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.
Which should I choose, Anari Cheese or Geitost Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Geitost Cheese is semi-hard, whey.