Anari Cheese vs Parmigiano Reggiano Cheese
Anari Cheese
Parmigiano Reggiano Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
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 Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What's the Difference Between Anari Cheese and Parmigiano Reggiano Cheese?
- Origin: Anari Cheese (Cyprus), Parmigiano Reggiano Cheese (Italy)
- Milk type: Anari Cheese (goat's or sheep's milk), Parmigiano Reggiano Cheese (Cow's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Parmigiano Reggiano Cheese (Raw)
- Texture: Anari Cheese (Soft, crumbly curds), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Anari Cheese (natural), Parmigiano Reggiano Cheese (Hard)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Anari Cheese (Very mild nutty flavor), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Anari Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Italy |
| Specific Origin | Island Wide | Emilia-Romagna Region |
| Milk Type | Goat's or sheep's milk | Cow's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Raw |
| Texture | Soft, crumbly curds | Grainy, flaky |
| Rind | Natural | Hard |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | 12 to 36 months |
| Taste | Very mild nutty flavor | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Anari Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
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Where to buy Anari Cheese and Parmigiano Reggiano Cheese
Anari Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Anari Cheese Taste Like Parmigiano Reggiano Cheese?
Anari Cheese reads as very mild nutty flavor, while Parmigiano Reggiano Cheese brings umami character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. 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 Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Anari Cheese for Parmigiano Reggiano Cheese?
Anari Cheese can stand in for Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Anari Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Anari Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Parmigiano Reggiano Cheese comes from Italy. Anari Cheese is made from goat or sheep milk; Parmigiano Reggiano 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), Parmigiano Reggiano Cheese 12 to 36 months.
Is Anari Cheese similar to Parmigiano Reggiano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Parmigiano Reggiano Cheese?
Anari Cheese reads as very mild nutty flavor, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Parmigiano Reggiano Cheese is closer to mild, milky.
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 Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Anari Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Anari Cheese and Parmigiano Reggiano Cheese.