Anari Cheese vs Innes Brick Cheese

Q: Is Anari Cheese the same as Innes Brick Cheese?

No. Anari Cheese and Innes Brick Cheese are distinct cheeses from Cyprus and England, Great Britain and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anari Cheese for Innes Brick Cheese?

In most recipes you can swap Anari Cheese for Innes Brick Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anari Cheese or Innes Brick Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Innes Brick Cheese is semi-soft, artisan and made from goat milk, originating in England, Great Britain and United Kingdom.

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 Innes Brick Cheese?

Innes Brick is a semi-soft, artisan cheese made from unpasteurized goat's milk near Tamworth, Staffordshire, in England. Its pale yellow interior is complemented by a mold-ripened rind, giving it a fresh, lactic aroma. The flavor is mild and milky with a touch of nuttiness, making it a pleasant choice for those who enjoy gentle goat cheeses. The texture is smooth and creamy, which pairs well with crusty bread or fresh fruits. This cheese offers a simple yet satisfying taste experience, ideal for both casual snacking and refined cheese boards.

What's the Difference Between Anari Cheese and Innes Brick Cheese?

Origin: Anari Cheese (Cyprus), Innes Brick Cheese (England, Great Britain and United Kingdom)
Milk type: Anari Cheese (goat's or sheep's milk), Innes Brick Cheese (goat's milk)
Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Innes Brick Cheese (unpasteurized)
Texture: Anari Cheese (Soft, crumbly curds), Innes Brick Cheese (semi-soft, artisan)
Rind: Anari Cheese (natural), Innes Brick Cheese (mold ripened)
Taste: Anari Cheese (Very mild nutty flavor), Innes Brick Cheese (mild, milky, nutty)

Side-by-Side Comparison

	Anari Cheese	Innes Brick Cheese
Country of Origin	Cyprus	England, Great Britain And United Kingdom
Specific Origin	Cyprus	Near Tamworth, Staffordshire
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	Semi-soft, artisan
Rind	Natural	Mold ripened
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	—
Taste	Very mild nutty flavor	Mild, milky, nutty

Taste Comparison: Does Anari Cheese Taste Like Innes Brick Cheese?

Anari Cheese reads as very mild nutty flavor, while Innes Brick Cheese brings mild, milky, nutty character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Innes Brick Cheese's fresh, lactic.

Can You Substitute Anari Cheese for Innes Brick Cheese?

Anari Cheese can stand in for Innes Brick 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-soft, artisan. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Innes Brick Cheese brings mild, milky, nutty notes.

Which Is Better, Anari Cheese or Innes Brick 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-soft, artisan profile, Innes Brick Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Innes Brick Cheese fits dishes calling for mild, milky, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anari Cheese the same as Innes Brick Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Innes Brick Cheese comes from England, Great Britain and United Kingdom. Anari Cheese is made from goat or sheep milk; Innes Brick Cheese uses goat.

Is Anari Cheese similar to Innes Brick Cheese?

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

Can I substitute Anari Cheese for Innes Brick Cheese?

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

Does Anari Cheese taste like Innes Brick Cheese?

Anari Cheese reads as very mild nutty flavor, while Innes Brick Cheese is mild, milky, nutty. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Innes Brick Cheese is closer to fresh, lactic.

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 Innes Brick Cheese made of?

Innes Brick Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

Which should I choose, Anari Cheese or Innes Brick Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Innes Brick Cheese is semi-soft, artisan.