Anari Cheese vs Swaledale Ewes' Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep milk.

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 Swaledale Ewes' Cheese?

Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.

What's the Difference Between Anari Cheese and Swaledale Ewes' Cheese?

• Milk type: Anari Cheese (goat's or sheep's milk), Swaledale Ewes' Cheese (Sheep)
• Texture: Anari Cheese (Soft, crumbly curds), Swaledale Ewes' Cheese (Hard, firm, crumbly)
• Rind: Anari Cheese (natural), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
• Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Swaledale Ewes' Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Swaledale Ewes' Cheese?

Their flavor profiles are distinct. 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 Swaledale Ewes' Cheese at 3 to 4 weeks.

Can You Substitute Anari Cheese for Swaledale Ewes' Cheese?

Anari Cheese can stand in for Swaledale Ewes' 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 hard, firm, crumbly.

Which Is Better, Anari Cheese or Swaledale Ewes' 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 hard, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.

Frequently Asked Questions

Is Anari Cheese the same as Swaledale Ewes' Cheese?

No, they're distinct cheeses. Anari Cheese is made from goat or sheep milk; Swaledale Ewes' 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), Swaledale Ewes' Cheese 3 to 4 weeks.

Is Anari Cheese similar to Swaledale Ewes' Cheese?

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

Can I substitute Anari Cheese for Swaledale Ewes' Cheese?

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

Does Anari Cheese taste like Swaledale Ewes' Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Swaledale Ewes' Cheese made of?

Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.

Which should I choose, Anari Cheese or Swaledale Ewes' Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Swaledale Ewes' Cheese is hard, firm, crumbly.