Armenian String Cheese vs Divle Obruk Tulum Cheese

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Divle Obruk Tulum Cheese is a goat and sheep-milk cheese.

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 Divle Obruk Tulum Cheese?

Divle Obruk Tulum is a rare and unique Turkish cheese aged in caves near Divle village. Made from goat's milk, this cheese is stored in natural limestone caves which enhance its flavor and texture, resulting in a creamy, rich taste with earthy undertones. The aging process in the specific microclimate of the caves imparts a distinctive aroma and a slightly tangy finish.

What's the Difference Between Armenian String Cheese and Divle Obruk Tulum Cheese?

• Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Divle Obruk Tulum Cheese (Akkaraman and Morkaraman sheep’s milk and goat’s milk)
• Milk treatment: Armenian String Cheese (soured skimmed milk), Divle Obruk Tulum Cheese (Raw)
• Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Divle Obruk Tulum Cheese (4 to 12 months)
• Taste: Armenian String Cheese (mild), Divle Obruk Tulum Cheese (Sharp)

Side-by-Side Comparison

Taste Comparison: Does Armenian String Cheese Taste Like Divle Obruk Tulum Cheese?

Armenian String Cheese reads as mild, while Divle Obruk Tulum Cheese brings sharp character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Divle Obruk Tulum Cheese leans toward aged in a cave, covered with reddish molds, sharp flavor. 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 Divle Obruk Tulum Cheese at 4 to 12 months.

Can You Substitute Armenian String Cheese for Divle Obruk Tulum Cheese?

Armenian String Cheese can stand in for Divle Obruk Tulum Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Armenian String Cheese reads as mild while Divle Obruk Tulum Cheese brings sharp notes.

Which Is Better, Armenian String Cheese or Divle Obruk Tulum Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Divle Obruk Tulum Cheese fits dishes calling for sharp.

Frequently Asked Questions

Is Armenian String Cheese the same as Divle Obruk Tulum Cheese?

No, they're distinct cheeses. Armenian String Cheese is made from cow, goat, or sheep milk; Divle Obruk Tulum Cheese uses goat and sheep. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Divle Obruk Tulum Cheese 4 to 12 months.

Is Armenian String Cheese similar to Divle Obruk Tulum Cheese?

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

Can I substitute Armenian String Cheese for Divle Obruk Tulum Cheese?

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

Does Armenian String Cheese taste like Divle Obruk Tulum Cheese?

Armenian String Cheese reads as mild, while Divle Obruk Tulum Cheese is sharp.

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 Divle Obruk Tulum Cheese made of?

Divle Obruk Tulum Cheese is made from goat and sheep milk (raw). It's typically aged 4 to 12 months.

Which should I choose, Armenian String Cheese or Divle Obruk Tulum Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.