Anari Cheese vs Picodon Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
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 Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Anari Cheese and Picodon Cheese?
- Milk type: Anari Cheese (goat's or sheep's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Anari Cheese (Soft, crumbly curds), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Anari Cheese (natural), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Anari Cheese (Very mild nutty flavor), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Anari Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Cyprus | — |
| Specific Origin | Cyprus | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's or sheep's milk | Goat's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Raw, non-standardized, unhomogenized |
| Texture | Soft, crumbly curds | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Natural | Fine, lightly covered with uniform or speckled moulds |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Very mild nutty flavor | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Anari Cheese Taste Like Picodon Cheese?
Anari Cheese reads as very mild nutty flavor, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. 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 Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Anari Cheese for Picodon Cheese?
Anari Cheese can stand in for Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Anari Cheese or Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
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Frequently Asked Questions
Is Anari Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Anari Cheese is made from goat or sheep milk; Picodon Cheese uses goat. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Anari Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Picodon Cheese?
Anari Cheese reads as very mild nutty flavor, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
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 Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Anari Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.