Armenian String Cheese vs Kefalotyri Cheese

Q: Is Armenian String Cheese the same as Kefalotyri Cheese?

No. Armenian String Cheese and Kefalotyri Cheese are distinct cheeses from Armenia and Cyprus and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Kefalotyri Cheese?

In most recipes you can swap Armenian String Cheese for Kefalotyri Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Armenian String Cheese or Kefalotyri Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Kefalotyri Cheese is hard and made from goat or sheep milk, originating in Cyprus and Greece.

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 Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

What's the Difference Between Armenian String Cheese and Kefalotyri Cheese?

Origin: Armenian String Cheese (Armenia), Kefalotyri Cheese (Cyprus and Greece)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Kefalotyri Cheese (goat's or sheep's milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Kefalotyri Cheese (pasteurized)
Texture: Armenian String Cheese (semi-soft), Kefalotyri Cheese (hard)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Kefalotyri Cheese (2 to 3 months)
Taste: Armenian String Cheese (mild), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)

Side-by-Side Comparison

	Armenian String Cheese	Kefalotyri Cheese
Country of Origin	Armenia	Cyprus And Greece
Specific Origin	Armenia	Greece And Cyprus
Milk Type	Cow's, goat's or sheep's milk	Goat's or sheep's milk
Milk Treatment	Soured skimmed milk	Pasteurized
Texture	Semi-soft	Hard
Rind	—	Natural
Aging	1 to 2 days in factories, longer in brine when made by hand	2 to 3 months
Taste	Mild	Salty, sharp, spicy, strong, tangy

Taste Comparison: Does Armenian String Cheese Taste Like Kefalotyri Cheese?

Armenian String Cheese reads as mild, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Kefalotyri Cheese leans toward drier and stronger when aged a year or more. 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 Kefalotyri Cheese at 2 to 3 months.

Can You Substitute Armenian String Cheese for Kefalotyri Cheese?

Armenian String Cheese can stand in for Kefalotyri 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 hard. Flavor-wise, Armenian String Cheese reads as mild while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.

Which Is Better, Armenian String Cheese or Kefalotyri 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 hard profile, Kefalotyri Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Kefalotyri Cheese fits dishes calling for salty, sharp, spicy, strong, tangy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Armenian String Cheese the same as Kefalotyri Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Kefalotyri Cheese comes from Cyprus and Greece. Armenian String Cheese is made from cow, goat, or sheep milk; Kefalotyri Cheese uses goat or sheep. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Kefalotyri Cheese 2 to 3 months.

Is Armenian String Cheese similar to Kefalotyri Cheese?

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

Can I substitute Armenian String Cheese for Kefalotyri Cheese?

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

Does Armenian String Cheese taste like Kefalotyri Cheese?

Armenian String Cheese reads as mild, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy.

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 Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

Which should I choose, Armenian String Cheese or Kefalotyri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Kefalotyri Cheese is hard.