Anari Cheese vs Innes Log Cheese

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

No. Anari Cheese and Innes Log 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 Log Cheese?

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

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

Innes Log is a soft, artisan cheese made from unpasteurized goat's milk near Tamworth, Staffordshire, England. This cheese features a pale yellow hue and a bloomy rind, contributing to its fresh and lactic aroma. It offers a citrusy, milky, and nutty flavor profile with a tangy finish. The texture is creamy and smooth, making it a satisfying choice for anyone who enjoys the rich and tangy characteristics of goat's milk cheese. Perfect for a cheese board or paired with fresh bread, Innes Log is a delicious example of traditional English cheesemaking.

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

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

Side-by-Side Comparison

	Anari Cheese	Innes Log 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	Soft, artisan
Rind	Natural	Bloomy
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	—
Taste	Very mild nutty flavor	Citrusy, milky, nutty, tangy

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

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

Can You Substitute Anari Cheese for Innes Log Cheese?

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

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

Which is your favorite?

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Frequently Asked Questions

Is Anari Cheese the same as Innes Log Cheese?

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

Is Anari Cheese similar to Innes Log Cheese?

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

Can I substitute Anari Cheese for Innes Log Cheese?

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

Does Anari Cheese taste like Innes Log Cheese?

Anari Cheese reads as very mild nutty flavor, while Innes Log Cheese is citrusy, milky, nutty, tangy. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Innes Log 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 Log Cheese made of?

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

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

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