Anthotyro Cheese vs Sörmlands Ädel Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Sörmlands Ädel Cheese is soft/semi-soft, elastic and made from cow milk.
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 Sörmlands Ädel Cheese?
Sörmlands Ädel is a soft, blue-veined cheese from Sweden, made with low-pasteurized organic whole cow’s milk. It is cylindrical, measuring 19–21 cm in diameter and 10–12 cm in height, with a weight of 2.8–3.0 kg. The cheese matures for 5–12 months and has a moisture content of 45–48%. It has a creamy, round, and complex flavor with acidic, umami, and caramel notes, and an aroma of sour cream butter, damp cellar, mushroom, and truffle. The cheese has a warm yellow surface with walnut brown and dark grey nuances and a homogeneous yellow interior with bluish-green veining. Its texture is soft to semi-soft with a slightly elastic consistency. The production follows traditional methods in Södermanland, Sweden, and uses a unique combination of Penicillium roqueforti strains.
What's the Difference Between Anthotyro Cheese and Sörmlands Ädel Cheese?
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Sörmlands Ädel Cheese (Cow)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Sörmlands Ädel Cheese (Low-pasteurized)
- Texture: Anthotyro Cheese (hard, whey), Sörmlands Ädel Cheese (Soft/semi-soft, elastic)
- Rind: Anthotyro Cheese (natural), Sörmlands Ädel Cheese (Flowery, warm yellow with walnut brown and dark grey nuances)
- Taste: Anthotyro Cheese (salty, tangy), Sörmlands Ädel Cheese (Wide, round, creamy, and complex)
Side-by-Side Comparison
| Anthotyro Cheese | Sörmlands Ädel Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Södermanland |
| Milk Type | Goat's or sheep's milk | Cow |
| Milk Treatment | Unpasteurized where law allows | Low-pasteurized |
| Texture | Hard, whey | Soft/semi-soft, elastic |
| Rind | Natural | Flowery, warm yellow with walnut brown and dark grey nuances |
| Aging | — | 5–12 months |
| Taste | Salty, tangy | Wide, round, creamy, and complex |
Taste Comparison: Does Anthotyro Cheese Taste Like Sörmlands Ädel Cheese?
Anthotyro Cheese reads as salty, tangy, while Sörmlands Ädel Cheese brings wide, round, creamy, and complex character. On the nose, Anthotyro Cheese offers strong, contrasted with Sörmlands Ädel Cheese's sour cream butter, damp cellar, mushroom, truffle, mild bitter orange. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Sörmlands Ädel Cheese leans toward acidic, umami, cellar, stable, caramel.
Can You Substitute Anthotyro Cheese for Sörmlands Ädel Cheese?
Anthotyro Cheese can stand in for Sörmlands Ädel 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 soft/semi-soft, elastic. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Sörmlands Ädel Cheese brings wide, round, creamy, and complex notes.
Which Is Better, Anthotyro Cheese or Sörmlands Ädel 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 soft/semi-soft, elastic profile, Sörmlands Ädel Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Sörmlands Ädel Cheese fits dishes calling for wide, round, creamy, and complex.
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Frequently Asked Questions
Is Anthotyro Cheese the same as Sörmlands Ädel Cheese?
No, they're distinct cheeses. Anthotyro Cheese is made from goat or sheep milk; Sörmlands Ädel Cheese uses cow.
Is Anthotyro Cheese similar to Sörmlands Ädel Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Sörmlands Ädel Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Sörmlands Ädel Cheese?
Anthotyro Cheese reads as salty, tangy, while Sörmlands Ädel Cheese is wide, round, creamy, and complex. Aromas also diverge. Anthotyro Cheese leans strong, and Sörmlands Ädel Cheese is closer to sour cream butter, damp cellar, mushroom, truffle, mild bitter orange.
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 Sörmlands Ädel Cheese made of?
Sörmlands Ädel Cheese is made from cow milk (low-pasteurized), using natural rennet. It's typically aged 5–12 months.
Which should I choose, Anthotyro Cheese or Sörmlands Ädel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Sörmlands Ädel Cheese is soft/semi-soft, elastic.