Anthotyro Cheese vs Pule Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Anthotyro Cheese and Pule Cheese?
- Origin: Anthotyro Cheese (Greece), Pule Cheese (Serbia)
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Pule Cheese (donkey's milk)
- Texture: Anthotyro Cheese (hard, whey), Pule Cheese (artisan)
- Taste: Anthotyro Cheese (salty, tangy), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Anthotyro Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Greece | Serbia |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Zasavica |
| Milk Type | Goat's or sheep's milk | Donkey's milk |
| Milk Treatment | Unpasteurized where law allows | — |
| Texture | Hard, whey | Artisan |
| Rind | Natural | — |
| Taste | Salty, tangy | Nutty and earthy |
Taste Comparison: Does Anthotyro Cheese Taste Like Pule Cheese?
Anthotyro Cheese reads as salty, tangy, while Pule Cheese brings nutty and earthy character. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Anthotyro Cheese for Pule Cheese?
Anthotyro Cheese can stand in for Pule Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for artisan. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Pule Cheese brings nutty and earthy notes.
Which Is Better, Anthotyro Cheese or Pule Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a artisan profile, Pule Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Anthotyro Cheese the same as Pule Cheese?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Pule Cheese comes from Serbia.
Is Anthotyro Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Anthotyro Cheese taste like Pule Cheese?
Anthotyro Cheese reads as salty, tangy, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Anthotyro Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Pule Cheese is artisan.