Anari Cheese vs Roquefort Cheese
Anari Cheese
Roquefort Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
What's the Difference Between Anari Cheese and Roquefort Cheese?
- Origin: Anari Cheese (Cyprus), Roquefort Cheese (France)
- Milk type: Anari Cheese (goat's or sheep's milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Roquefort Cheese (unpasteurized)
- Texture: Anari Cheese (Soft, crumbly curds), Roquefort Cheese (Moist, very creamy)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Anari Cheese (Very mild nutty flavor), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Anari Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Cyprus | France |
| Specific Origin | Island Wide | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Goat's or sheep's milk | Sheep's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Unpasteurized |
| Texture | Soft, crumbly curds | Moist, very creamy |
| Rind | Natural | — |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | Minimum of 90 days, average of 5 months |
| Taste | Very mild nutty flavor | Mild to strong |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Anari Cheese | Roquefort Cheese | |
|---|---|---|
| Best Pairings | — | Bordeaux |
| Other Good Pairings | — | Barleywine, Beaujolais, Madeira, Port |
Which would you pick?
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Where to buy Anari Cheese and Roquefort Cheese
Anari Cheese
Roquefort Cheese
Taste Comparison: Does Anari Cheese Taste Like Roquefort Cheese?
Anari Cheese reads as very mild nutty flavor, while Roquefort Cheese brings mild to strong character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Roquefort Cheese's sweet. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. 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 Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Anari Cheese for Roquefort Cheese?
Anari Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Roquefort Cheese brings mild to strong notes.
Which Is Better, Anari Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Roquefort Cheese fits dishes calling for mild to strong.
Frequently Asked Questions
Is Anari Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Roquefort Cheese comes from France. Anari Cheese is made from goat or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Roquefort Cheese minimum of 90 days, average of 5 months.
Is Anari Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Roquefort Cheese?
Anari Cheese reads as very mild nutty flavor, while Roquefort Cheese is mild to strong. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Roquefort Cheese is closer to sweet.
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 Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, Anari Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Roquefort Cheese is moist, very creamy.
See full profiles: Anari Cheese and Roquefort Cheese.