Anari Cheese vs Pule Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Anari Cheese and Pule Cheese?
- Origin: Anari Cheese (Cyprus), Pule Cheese (Serbia)
- Milk type: Anari Cheese (goat's or sheep's milk), Pule Cheese (donkey's milk)
- Texture: Anari Cheese (Soft, crumbly curds), Pule Cheese (artisan)
- Taste: Anari Cheese (Very mild nutty flavor), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Anari Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Serbia |
| Specific Origin | Cyprus | Zasavica |
| Milk Type | Goat's or sheep's milk | Donkey's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | — |
| Texture | Soft, crumbly curds | Artisan |
| Rind | Natural | — |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | — |
| Taste | Very mild nutty flavor | Nutty and earthy |
Taste Comparison: Does Anari Cheese Taste Like Pule Cheese?
Anari Cheese reads as very mild nutty flavor, while Pule Cheese brings nutty and earthy character. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Anari Cheese for Pule Cheese?
Anari Cheese can stand in for Pule 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 artisan. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Pule Cheese brings nutty and earthy notes.
Which Is Better, Anari Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Anari Cheese the same as Pule Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Pule Cheese comes from Serbia.
Is Anari Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Anari Cheese taste like Pule Cheese?
Anari Cheese reads as very mild nutty flavor, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Anari Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Pule Cheese is artisan.