Anari Cheese vs Raclette du Valais Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
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 Raclette du Valais Cheese?
Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.
What's the Difference Between Anari Cheese and Raclette du Valais Cheese?
- Origin: Anari Cheese (Cyprus), Raclette du Valais Cheese (Switzerland)
- Milk type: Anari Cheese (goat's or sheep's milk), Raclette du Valais Cheese (Cow's milk, Eringer breed)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Raclette du Valais Cheese (Raw)
- Texture: Anari Cheese (Soft, crumbly curds), Raclette du Valais Cheese (Semisoft, smooth)
- Rind: Anari Cheese (natural), Raclette du Valais Cheese (Washed)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
- Taste: Anari Cheese (Very mild nutty flavor), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')
Side-by-Side Comparison
| Anari Cheese | Raclette du Valais Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Switzerland |
| Specific Origin | Cyprus | Canton Of Valais |
| Milk Type | Goat's or sheep's milk | Cow's milk, Eringer breed |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Raw |
| Texture | Soft, crumbly curds | Semisoft, smooth |
| Rind | Natural | Washed |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | Minimum of 3-4 months, can vary based on cheesemaker |
| Taste | Very mild nutty flavor | 'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' |
Taste Comparison: Does Anari Cheese Taste Like Raclette du Valais Cheese?
Anari Cheese reads as very mild nutty flavor, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. 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 Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.
Can You Substitute Anari Cheese for Raclette du Valais Cheese?
Anari Cheese can stand in for Raclette du Valais 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 semisoft, smooth. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.
Which Is Better, Anari Cheese or Raclette du Valais 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 semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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Frequently Asked Questions
Is Anari Cheese the same as Raclette du Valais Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Raclette du Valais Cheese comes from Switzerland. Anari Cheese is made from goat or sheep milk; Raclette du Valais 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), Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.
Is Anari Cheese similar to Raclette du Valais Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Raclette du Valais Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Raclette du Valais Cheese?
Anari Cheese reads as very mild nutty flavor, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.
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 Raclette du Valais Cheese made of?
Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.
Which should I choose, Anari Cheese or Raclette du Valais Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Raclette du Valais Cheese is semisoft, smooth.