Anari Cheese vs Ticklemore Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Ticklemore Cheese is semi-firm, artisan and made from goat milk, originating in England 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 Ticklemore Cheese?

Ticklemore is an artisan cheese from England, made from pasteurized goat's milk. It has a semi-firm texture that makes it easy to slice or crumble. The cheese features a bright, lemony flavor that pairs well with its mild, milky aroma. The color is a clean, inviting white, and it has a natural rind that adds to its rustic appeal. Ticklemore is often enjoyed on its own or as part of a cheese board, where its fresh taste can shine. Its balanced flavor and texture make it a popular choice among goat cheese enthusiasts.

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

• Origin: Anari Cheese (Cyprus), Ticklemore Cheese (England and United Kingdom)
• Milk type: Anari Cheese (goat's or sheep's milk), Ticklemore Cheese (goat's milk)
• Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Ticklemore Cheese (pasteurized)
• Texture: Anari Cheese (Soft, crumbly curds), Ticklemore Cheese (semi-firm, artisan)
• Taste: Anari Cheese (Very mild nutty flavor), Ticklemore Cheese (lemony)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Ticklemore Cheese?

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

Can You Substitute Anari Cheese for Ticklemore Cheese?

Anari Cheese can stand in for Ticklemore 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-firm, artisan. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Ticklemore Cheese brings lemony notes.

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

Frequently Asked Questions

Is Anari Cheese the same as Ticklemore Cheese?

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

Is Anari Cheese similar to Ticklemore Cheese?

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

Can I substitute Anari Cheese for Ticklemore Cheese?

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

Does Anari Cheese taste like Ticklemore Cheese?

Anari Cheese reads as very mild nutty flavor, while Ticklemore Cheese is lemony. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Ticklemore Cheese is closer to mild, milky.

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 Ticklemore Cheese made of?

Ticklemore Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.

Which should I choose, Anari Cheese or Ticklemore Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Ticklemore Cheese is semi-firm, artisan.