Anari Cheese vs Provolone Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Anari Cheese (Cyprus), Provolone Cheese (Italy)
• Milk type: Anari Cheese (goat's or sheep's milk), Provolone Cheese (cow's milk)
• Texture: Anari Cheese (Soft, crumbly curds), Provolone Cheese (semi-hard, artisan)
• Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Provolone Cheese (at least 4 months for piccante)
• Taste: Anari Cheese (Very mild nutty flavor), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Provolone Cheese?

Anari Cheese reads as very mild nutty flavor, while Provolone Cheese brings tangy character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Provolone Cheese's pleasant. 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 Provolone Cheese at at least 4 months for piccante.

Can You Substitute Anari Cheese for Provolone Cheese?

Anari Cheese can stand in for Provolone 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 semi-hard, artisan. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Provolone Cheese brings tangy notes.

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

Frequently Asked Questions

Is Anari Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Provolone Cheese comes from Italy. Anari Cheese is made from goat or sheep milk; Provolone 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), Provolone Cheese at least 4 months for piccante.

Is Anari Cheese similar to Provolone Cheese?

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

Can I substitute Anari Cheese for Provolone Cheese?

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

Does Anari Cheese taste like Provolone Cheese?

Anari Cheese reads as very mild nutty flavor, while Provolone Cheese is tangy. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Anari Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Provolone Cheese is semi-hard, artisan.