Anari Cheese vs Metsovone Cheese

Q: Is Anari Cheese the same as Metsovone Cheese?

No. Anari Cheese and Metsovone Cheese are distinct cheeses from Cyprus and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anari Cheese for Metsovone Cheese?

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

Q: Which should I choose, Anari Cheese or Metsovone 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

Metsovone Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Metsovone Cheese is semihard to hard and made from cow, goat, or 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 Metsovone Cheese?

Metsovone is a smoked, semi-hard cheese from Metsovo in the Pindus mountains of Greece. Made from cow's milk or a mix of cow and sheep or goat milk, it is one of the few Greek cheeses that is smoked, giving it a distinctive flavor that is nutty and buttery with smokey undertones.

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

Origin: Anari Cheese (Cyprus), Metsovone Cheese (Greece)
Milk type: Anari Cheese (goat's or sheep's milk), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Metsovone Cheese (Smoked)
Texture: Anari Cheese (Soft, crumbly curds), Metsovone Cheese (Semihard to hard)
Rind: Anari Cheese (natural), Metsovone Cheese (Waxed)
Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Metsovone Cheese (3 months)
Taste: Anari Cheese (Very mild nutty flavor), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

	Anari Cheese	Metsovone Cheese
Country of Origin	Cyprus	Greece
Specific Origin	Island Wide	Metsovo, Epirus
Milk Type	Goat's or sheep's milk	Cow's milk, Ewe's or Goat's milk
Milk Treatment	Gradually heated to 149–158°F, then to 194°F	Smoked
Texture	Soft, crumbly curds	Semihard to hard
Rind	Natural	Waxed
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	3 months
Taste	Very mild nutty flavor	Slightly salty and piquant

Taste Comparison: Does Anari Cheese Taste Like Metsovone Cheese?

Anari Cheese reads as very mild nutty flavor, while Metsovone Cheese brings slightly salty and piquant character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Metsovone Cheese's natural smoke. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. 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 Metsovone Cheese at 3 months.

Can You Substitute Anari Cheese for Metsovone Cheese?

Anari Cheese can stand in for Metsovone 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 semihard to hard. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Metsovone Cheese brings slightly salty and piquant notes.

Which Is Better, Anari Cheese or Metsovone 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 semihard to hard profile, Metsovone Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.

Which is your favorite?

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Frequently Asked Questions

Is Anari Cheese the same as Metsovone Cheese?

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

Is Anari Cheese similar to Metsovone Cheese?

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

Can I substitute Anari Cheese for Metsovone Cheese?

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

Does Anari Cheese taste like Metsovone Cheese?

Anari Cheese reads as very mild nutty flavor, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Metsovone Cheese is closer to natural smoke.

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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, Anari Cheese or Metsovone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Metsovone Cheese is semihard to hard.