Anari Cheese vs Rocamadour Cheese
Anari Cheese
Rocamadour Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
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 Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.
What's the Difference Between Anari Cheese and Rocamadour Cheese?
- Origin: Anari Cheese (Cyprus), Rocamadour Cheese (France)
- Milk type: Anari Cheese (goat's or sheep's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Rocamadour Cheese (unpasteurized)
- Texture: Anari Cheese (Soft, crumbly curds), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Anari Cheese (natural), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Anari Cheese (Very mild nutty flavor), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Anari Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Cyprus | France |
| Specific Origin | Cyprus | Communes Of The Causses Du Quercy |
| Milk Type | Goat's or sheep's milk | Goat's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Unpasteurized |
| Texture | Soft, crumbly curds | Soft and creamy; becomes drier (matured) |
| Rind | Natural | White, soft (early); (matured) |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Very mild nutty flavor | Mild; becomes stronger |
Taste Comparison: Does Anari Cheese Taste Like Rocamadour Cheese?
Anari Cheese reads as very mild nutty flavor, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. 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 Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Anari Cheese for Rocamadour Cheese?
Anari Cheese can stand in for Rocamadour 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 soft and creamy; becomes drier (matured). Flavor-wise, Anari Cheese reads as very mild nutty flavor while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Anari Cheese or Rocamadour 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 soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Anari Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Rocamadour Cheese comes from France. Anari Cheese is made from goat or sheep milk; Rocamadour 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), Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Anari Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Rocamadour Cheese?
Anari Cheese reads as very mild nutty flavor, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
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 Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Anari Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Rocamadour Cheese is soft and creamy; becomes drier (matured).