Anari Cheese vs Vulscombe Cheese

Q: Is Anari Cheese the same as Vulscombe Cheese?

No. Anari Cheese and Vulscombe Cheese are distinct cheeses from Cyprus and England and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anari Cheese for Vulscombe Cheese?

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

Q: Which should I choose, Anari Cheese or Vulscombe 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 Vulscombe Cheese is fresh soft, 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 Vulscombe Cheese?

Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.

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

Origin: Anari Cheese (Cyprus), Vulscombe Cheese (England and United Kingdom)
Milk type: Anari Cheese (goat's or sheep's milk), Vulscombe Cheese (goat's milk)
Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Vulscombe Cheese (pasteurized)
Texture: Anari Cheese (Soft, crumbly curds), Vulscombe Cheese (fresh soft, artisan)
Rind: Anari Cheese (natural), Vulscombe Cheese (rindless)
Taste: Anari Cheese (Very mild nutty flavor), Vulscombe Cheese (herbaceous, mild, spicy)

Side-by-Side Comparison

	Anari Cheese	Vulscombe Cheese
Country of Origin	Cyprus	England And United Kingdom
Specific Origin	Cyprus	Tiverton, England
Milk Type	Goat's or sheep's milk	Goat's milk
Milk Treatment	Gradually heated to 149–158°F, then to 194°F	Pasteurized
Texture	Soft, crumbly curds	Fresh soft, artisan
Rind	Natural	Rindless
Aging	Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)	—
Taste	Very mild nutty flavor	Herbaceous, mild, spicy

Taste Comparison: Does Anari Cheese Taste Like Vulscombe Cheese?

Anari Cheese reads as very mild nutty flavor, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Vulscombe Cheese's goaty, herbal, rich.

Can You Substitute Anari Cheese for Vulscombe Cheese?

Anari Cheese can stand in for Vulscombe 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 Vulscombe Cheese brings herbaceous, mild, spicy notes.

Which Is Better, Anari Cheese or Vulscombe 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, Vulscombe Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anari Cheese the same as Vulscombe Cheese?

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

Is Anari Cheese similar to Vulscombe Cheese?

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

Can I substitute Anari Cheese for Vulscombe Cheese?

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

Does Anari Cheese taste like Vulscombe Cheese?

Anari Cheese reads as very mild nutty flavor, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Vulscombe Cheese is closer to goaty, herbal, rich.

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 Vulscombe Cheese made of?

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

Which should I choose, Anari Cheese or Vulscombe Cheese?

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