Anari Cheese vs Reblochon Cheese
Anari Cheese
Reblochon Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Anari Cheese and Reblochon Cheese?
- Origin: Anari Cheese (Cyprus), Reblochon Cheese (France)
- Milk type: Anari Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Reblochon Cheese (Raw)
- Texture: Anari Cheese (Soft, crumbly curds), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Anari Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Reblochon Cheese (3 to 4 months)
- Taste: Anari Cheese (Very mild nutty flavor), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Anari Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Cyprus | France |
| Specific Origin | Island Wide | Haute-Savoie And Savoie |
| Milk Type | Goat's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Raw |
| Texture | Soft, crumbly curds | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | 3 to 4 months |
| Taste | Very mild nutty flavor | Creamy, nutty |
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Where to buy Anari Cheese and Reblochon Cheese
Anari Cheese
Reblochon Cheese
Taste Comparison: Does Anari Cheese Taste Like Reblochon Cheese?
Anari Cheese reads as very mild nutty flavor, while Reblochon Cheese brings creamy, nutty character. 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Anari Cheese for Reblochon Cheese?
Anari Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Anari Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Anari Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Reblochon Cheese comes from France. Anari Cheese is made from goat or sheep milk; Reblochon 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), Reblochon Cheese 3 to 4 months.
Is Anari Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Reblochon Cheese?
Anari Cheese reads as very mild nutty flavor, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Anari Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Anari Cheese and Reblochon Cheese.