Anthotyro Cheese vs Glarner Alpkäse Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Glarner Alpkäse Cheese is a cow-milk cheese.
What Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
What Is Glarner Alpkäse Cheese?
Glarner Alpkäse is a Swiss raw cow's milk cheese made on the alpine pastures of Glarus during the summer grazing season. The wheels have no holes and reach the market in mild, spicy and sharp grades. It has held AOP protection since 2014.
What's the Difference Between Anthotyro Cheese and Glarner Alpkäse Cheese?
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Glarner Alpkäse Cheese (cow)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Glarner Alpkäse Cheese (raw)
- Rind: Anthotyro Cheese (natural), Glarner Alpkäse Cheese (natural, formed in a salt bath)
- Taste: Anthotyro Cheese (salty, tangy), Glarner Alpkäse Cheese (mild when young, more pungent with longer ripening)
Side-by-Side Comparison
| Anthotyro Cheese | Glarner Alpkäse Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Glarus, Switzerland |
| Milk Type | Goat's or sheep's milk | Cow |
| Milk Treatment | Unpasteurized where law allows | Raw |
| Texture | Hard, whey | — |
| Rind | Natural | Natural, formed in a salt bath |
| Taste | Salty, tangy | Mild when young, more pungent with longer ripening |
Taste Comparison: Does Anthotyro Cheese Taste Like Glarner Alpkäse Cheese?
Anthotyro Cheese reads as salty, tangy, while Glarner Alpkäse Cheese brings mild when young, more pungent with longer ripening character.
Can You Substitute Anthotyro Cheese for Glarner Alpkäse Cheese?
Anthotyro Cheese can stand in for Glarner Alpkäse Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Glarner Alpkäse Cheese brings mild when young, more pungent with longer ripening notes.
Which Is Better, Anthotyro Cheese or Glarner Alpkäse Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Glarner Alpkäse Cheese fits dishes calling for mild when young, more pungent with longer ripening.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Anthotyro Cheese the same as Glarner Alpkäse Cheese?
No, they're distinct cheeses. Anthotyro Cheese is made from goat or sheep milk; Glarner Alpkäse Cheese uses cow.
Is Anthotyro Cheese similar to Glarner Alpkäse Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Glarner Alpkäse Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Glarner Alpkäse Cheese?
Anthotyro Cheese reads as salty, tangy, while Glarner Alpkäse Cheese is mild when young, more pungent with longer ripening.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
What is Glarner Alpkäse Cheese made of?
Glarner Alpkäse Cheese is made from cow milk (raw).
Which should I choose, Anthotyro Cheese or Glarner Alpkäse Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.