Anari Cheese vs Sleightlett Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Sleightlett Cheese is fresh soft, artisan and made from goat milk, originating in England, Great Britain and United Kingdom.

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 Sleightlett Cheese?

Sleightlett is a fresh soft cheese made from unpasteurized goat's milk at Sleight Farm in Timsbury, Somerset, England. It has a white mold-ripened rind, a lemony flavor, and was sold through Harrods and Neal's Yard Dairy.

What's the Difference Between Anari Cheese and Sleightlett Cheese?

• Origin: Anari Cheese (Cyprus), Sleightlett Cheese (England, Great Britain and United Kingdom)
• Milk type: Anari Cheese (goat's or sheep's milk), Sleightlett Cheese (goat's milk)
• Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Sleightlett Cheese (unpasteurized)
• Texture: Anari Cheese (Soft, crumbly curds), Sleightlett Cheese (fresh soft, artisan)
• Rind: Anari Cheese (natural), Sleightlett Cheese (mold ripened)
• Taste: Anari Cheese (Very mild nutty flavor), Sleightlett Cheese (citrusy, lemony, nutty)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Sleightlett Cheese?

Anari Cheese reads as very mild nutty flavor, while Sleightlett Cheese brings citrusy, lemony, nutty character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Sleightlett Cheese's goaty, lactic.

Can You Substitute Anari Cheese for Sleightlett Cheese?

Anari Cheese can stand in for Sleightlett 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 fresh soft, artisan. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Sleightlett Cheese brings citrusy, lemony, nutty notes.

Which Is Better, Anari Cheese or Sleightlett 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 fresh soft, artisan profile, Sleightlett Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Sleightlett Cheese fits dishes calling for citrusy, lemony, nutty.

Frequently Asked Questions

Is Anari Cheese the same as Sleightlett Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Sleightlett Cheese comes from England, Great Britain and United Kingdom. Anari Cheese is made from goat or sheep milk; Sleightlett Cheese uses goat.

Is Anari Cheese similar to Sleightlett Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anari Cheese for Sleightlett Cheese?

You can, but expect a shift in richness and milk character.

Does Anari Cheese taste like Sleightlett Cheese?

Anari Cheese reads as very mild nutty flavor, while Sleightlett Cheese is citrusy, lemony, nutty. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Sleightlett Cheese is closer to goaty, lactic.

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 Sleightlett Cheese made of?

Sleightlett Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

Which should I choose, Anari Cheese or Sleightlett Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Sleightlett Cheese is fresh soft, artisan.