Armenian String Cheese vs Chimay Cheese
Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Chimay Cheese is soft to hard depending on variety, creamy, originating in Belgium.
What Is Armenian String Cheese?
Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.
What Is Chimay Cheese?
Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.
What's the Difference Between Armenian String Cheese and Chimay Cheese?
- Origin: Armenian String Cheese (Armenia), Chimay Cheese (Belgium)
- Milk treatment: Armenian String Cheese (soured skimmed milk), Chimay Cheese (pasteurized)
- Texture: Armenian String Cheese (semi-soft), Chimay Cheese (soft to hard depending on variety, creamy)
- Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Chimay Cheese (2 weeks to 6 months)
- Taste: Armenian String Cheese (mild), Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions)
Side-by-Side Comparison
| Armenian String Cheese | Chimay Cheese | |
|---|---|---|
| Country of Origin | Armenia | Belgium |
| Specific Origin | Armenia | Baileux, Hainaut, Belgium |
| Milk Type | Cow's, goat's or sheep's milk | — |
| Milk Treatment | Soured skimmed milk | Pasteurized |
| Texture | Semi-soft | Soft to hard depending on variety, creamy |
| Rind | — | Washed, some varieties covered with a fine white bloom |
| Aging | 1 to 2 days in factories, longer in brine when made by hand | 2 weeks to 6 months |
| Taste | Mild | Slightly bitter from the beer hops, nutty in aged versions |
Taste Comparison: Does Armenian String Cheese Taste Like Chimay Cheese?
Armenian String Cheese reads as mild, while Chimay Cheese brings slightly bitter from the beer hops, nutty in aged versions character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Chimay Cheese leans toward dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Chimay Cheese at 2 weeks to 6 months.
Can You Substitute Armenian String Cheese for Chimay Cheese?
Armenian String Cheese can stand in for Chimay Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for soft to hard depending on variety, creamy. Flavor-wise, Armenian String Cheese reads as mild while Chimay Cheese brings slightly bitter from the beer hops, nutty in aged versions notes.
Which Is Better, Armenian String Cheese or Chimay Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Armenian String Cheese. For a soft to hard depending on variety, creamy profile, Chimay Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Chimay Cheese fits dishes calling for slightly bitter from the beer hops, nutty in aged versions.
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Frequently Asked Questions
Is Armenian String Cheese the same as Chimay Cheese?
No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Chimay Cheese comes from Belgium. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Chimay Cheese 2 weeks to 6 months.
Is Armenian String Cheese similar to Chimay Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Armenian String Cheese for Chimay Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Armenian String Cheese taste like Chimay Cheese?
Armenian String Cheese reads as mild, while Chimay Cheese is slightly bitter from the beer hops, nutty in aged versions.
What is Armenian String Cheese made of?
Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.
What is Chimay Cheese made of?
Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.
Which should I choose, Armenian String Cheese or Chimay Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Chimay Cheese is soft to hard depending on variety, creamy.