Armenian String Cheese vs Formaggio d'alpe ticinese Cheese
Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Formaggio d'alpe ticinese Cheese is semi-hard and made from cow or goat milk.
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 Formaggio d'alpe ticinese Cheese?
Formaggio d'alpe ticinese is a semi-hard raw milk cheese made on the alpine pastures of Ticino, Switzerland, during the summer grazing months. It is known for its brown-grey rind and, in some valleys, a share of goat milk blended into the cow milk.
What's the Difference Between Armenian String Cheese and Formaggio d'alpe ticinese Cheese?
- Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Formaggio d'alpe ticinese Cheese (cow, sometimes with up to 30% goat)
- Milk treatment: Armenian String Cheese (soured skimmed milk), Formaggio d'alpe ticinese Cheese (raw)
- Texture: Armenian String Cheese (semi-soft), Formaggio d'alpe ticinese Cheese (semi-hard)
- Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Formaggio d'alpe ticinese Cheese (60 days to about 1 year)
- Taste: Armenian String Cheese (mild), Formaggio d'alpe ticinese Cheese (mild when young, spicier with age)
Side-by-Side Comparison
| Armenian String Cheese | Formaggio d'alpe ticinese Cheese | |
|---|---|---|
| Country of Origin | Armenia | — |
| Specific Origin | Armenia | Ticino, Switzerland |
| Milk Type | Cow's, goat's or sheep's milk | Cow, sometimes with up to 30% goat |
| Milk Treatment | Soured skimmed milk | Raw |
| Texture | Semi-soft | Semi-hard |
| Rind | — | Natural, washed in brine |
| Aging | 1 to 2 days in factories, longer in brine when made by hand | 60 days to about 1 year |
| Taste | Mild | Mild when young, spicier with age |
Taste Comparison: Does Armenian String Cheese Taste Like Formaggio d'alpe ticinese Cheese?
Armenian String Cheese reads as mild, while Formaggio d'alpe ticinese Cheese brings mild when young, spicier with age character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Formaggio d'alpe ticinese Cheese leans toward varies by alp according to the local pasture flora. 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 Formaggio d'alpe ticinese Cheese at 60 days to about 1 year.
Can You Substitute Armenian String Cheese for Formaggio d'alpe ticinese Cheese?
Armenian String Cheese can stand in for Formaggio d'alpe ticinese 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 semi-hard. Flavor-wise, Armenian String Cheese reads as mild while Formaggio d'alpe ticinese Cheese brings mild when young, spicier with age notes.
Which Is Better, Armenian String Cheese or Formaggio d'alpe ticinese 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 semi-hard profile, Formaggio d'alpe ticinese Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Formaggio d'alpe ticinese Cheese fits dishes calling for mild when young, spicier with age.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Armenian String Cheese the same as Formaggio d'alpe ticinese Cheese?
No, they're distinct cheeses. Armenian String Cheese is made from cow, goat, or sheep milk; Formaggio d'alpe ticinese Cheese uses cow or goat. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Formaggio d'alpe ticinese Cheese 60 days to about 1 year.
Is Armenian String Cheese similar to Formaggio d'alpe ticinese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Armenian String Cheese for Formaggio d'alpe ticinese Cheese?
You can, but expect a shift in richness and milk character.
Does Armenian String Cheese taste like Formaggio d'alpe ticinese Cheese?
Armenian String Cheese reads as mild, while Formaggio d'alpe ticinese Cheese is mild when young, spicier with age.
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 Formaggio d'alpe ticinese Cheese made of?
Formaggio d'alpe ticinese Cheese is made from cow or goat milk (raw), using animal rennet. It's typically aged 60 days to about 1 year.
Which should I choose, Armenian String Cheese or Formaggio d'alpe ticinese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Formaggio d'alpe ticinese Cheese is semi-hard.