Anari Cheese vs Vlašić Cheese

Q: Is Anari Cheese the same as Vlašić Cheese?

No. Anari Cheese and Vlašić Cheese are distinct cheeses from Cyprus and Bosnia and Herzegovina respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anari Cheese for Vlašić Cheese?

In most recipes you can swap Anari Cheese for Vlašić Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anari Cheese or Vlašić Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 Vlašić Cheese?

Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.

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

Origin: Anari Cheese (Cyprus), Vlašić Cheese (Bosnia and Herzegovina)
Milk type: Anari Cheese (goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Vlašić Cheese (Strained)
Texture: Anari Cheese (Soft, crumbly curds), Vlašić Cheese (Solid, spreadable)
Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Vlašić Cheese (Minimum 60 days)
Taste: Anari Cheese (Very mild nutty flavor), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

	Anari Cheese	Vlašić Cheese
Country of Origin	Cyprus	Bosnia And Herzegovina
Specific Origin	Cyprus	Vlašić Mountain
Milk Type	Goat's or sheep's milk	Ewe’s milk
Milk Treatment	Gradually heated to 149–158°F, then to 194°F	Strained
Texture	Soft, crumbly curds	Solid, spreadable
Rind	Natural	—
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	Minimum 60 days
Taste	Very mild nutty flavor	Milky sour, moderately salty

Taste Comparison: Does Anari Cheese Taste Like Vlašić Cheese?

Anari Cheese reads as very mild nutty flavor, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. 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 Vlašić Cheese at minimum 60 days.

Can You Substitute Anari Cheese for Vlašić Cheese?

Anari Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Anari Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anari Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Vlašić Cheese comes from Bosnia and Herzegovina. Anari Cheese is made from goat or sheep milk; Vlašić 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), Vlašić Cheese minimum 60 days.

Is Anari Cheese similar to Vlašić Cheese?

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

Can I substitute Anari Cheese for Vlašić Cheese?

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

Does Anari Cheese taste like Vlašić Cheese?

Anari Cheese reads as very mild nutty flavor, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

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 Vlašić Cheese made of?

Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.

Which should I choose, Anari Cheese or Vlašić Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Vlašić Cheese is solid, spreadable.