Anari Cheese vs San Simón da Costa Cheese
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.
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 San Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Anari Cheese and San Simón da Costa Cheese?
- Milk type: Anari Cheese (goat's or sheep's milk), San Simón da Costa Cheese (cow)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), San Simón da Costa Cheese (raw or pasteurized)
- Texture: Anari Cheese (Soft, crumbly curds), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Anari Cheese (natural), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Anari Cheese (Very mild nutty flavor), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Anari Cheese | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | Cyprus | — |
| Specific Origin | Cyprus | Terra Chá, Galicia, Spain |
| Milk Type | Goat's or sheep's milk | Cow |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Raw or pasteurized |
| Texture | Soft, crumbly curds | Semi-hard and creamy, with small irregular holes |
| Rind | Natural | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | At least 30 days ('bufón') or 45 days |
| Taste | Very mild nutty flavor | Mild, slightly salty, smoky |
Taste Comparison: Does Anari Cheese Taste Like San Simón da Costa Cheese?
Anari Cheese reads as very mild nutty flavor, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with San Simón da Costa Cheese's birch smoke. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. 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 San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Anari Cheese for San Simón da Costa Cheese?
Anari Cheese can stand in for San Simón da Costa 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 semi-hard and creamy, with small irregular holes. Flavor-wise, Anari Cheese reads as very mild nutty flavor while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Anari Cheese or San Simón da Costa 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 semi-hard and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
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Frequently Asked Questions
Is Anari Cheese the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Anari Cheese is made from goat or sheep milk; San Simón da Costa 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), San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Anari Cheese similar to San Simón da Costa Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for San Simón da Costa Cheese?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like San Simón da Costa Cheese?
Anari Cheese reads as very mild nutty flavor, while San Simón da Costa Cheese is mild, slightly salty, smoky. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and San Simón da Costa Cheese is closer to birch smoke.
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 San Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Anari Cheese or San Simón da Costa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.