Anari Cheese vs Parmesan Cheese

Anari Cheese is a soft goat or sheep-milk cheese from Cyprus, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Anari Cheese (Cyprus), Parmesan Cheese (Italy)
• Milk type: Anari Cheese (Goat's or sheep's milk), Parmesan Cheese (Cow's milk)
• Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Parmesan Cheese (unpasteurized)
• Texture: Anari Cheese (Soft), Parmesan Cheese (Hard)
• Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Anari Cheese (Very mild nutty flavor), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Parmesan Cheese?

Anari Cheese reads as very mild nutty flavor, while Parmesan Cheese brings salty, savory character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Parmesan Cheese's nutty, strong. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. 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 Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Anari Cheese for Parmesan Cheese?

Anari Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Parmesan Cheese brings salty, savory notes.

Which Is Better, Anari Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Anari Cheese. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Anari Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Parmesan Cheese comes from Italy. Anari Cheese is made from goat or sheep milk; Parmesan Cheese uses cow. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Parmesan Cheese minimum 12 months, average 2 years.

Is Anari Cheese similar to Parmesan Cheese?

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

Can I substitute Anari Cheese for Parmesan Cheese?

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

Does Anari Cheese taste like Parmesan Cheese?

Anari Cheese reads as very mild nutty flavor, while Parmesan Cheese is salty, savory. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Parmesan 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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Anari Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, while Parmesan Cheese is hard.