Armenian String Cheese vs Paški Sir Cheese

Q: Is Armenian String Cheese the same as Paški Sir Cheese?

No. Armenian String Cheese and Paški Sir Cheese are distinct cheeses from Armenia and Croatia 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 Paški Sir Cheese?

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

Q: Which should I choose, Armenian String Cheese or Paški Sir 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 Paški Sir Cheese is slightly elastic, granular and made from sheep milk, originating in Croatia.

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 Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What's the Difference Between Armenian String Cheese and Paški Sir Cheese?

Origin: Armenian String Cheese (Armenia), Paški Sir Cheese (Croatia)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Paški Sir Cheese (Sheep’s milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Paški Sir Cheese (pasteurized)
Texture: Armenian String Cheese (semi-soft), Paški Sir Cheese (Slightly elastic, granular)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Paški Sir Cheese (Minimum of two months, up to five months)
Taste: Armenian String Cheese (mild), Paški Sir Cheese (salty, savory, tangy)

Side-by-Side Comparison

	Armenian String Cheese	Paški Sir Cheese
Country of Origin	Armenia	Croatia
Specific Origin	Armenia	Island Of Pag
Milk Type	Cow's, goat's or sheep's milk	Sheep’s milk
Milk Treatment	Soured skimmed milk	Pasteurized
Texture	Semi-soft	Slightly elastic, granular
Rind	—	Hard
Aging	1 to 2 days in factories, longer in brine when made by hand	Minimum of two months, up to five months
Taste	Mild	Salty, savory, tangy

Taste Comparison: Does Armenian String Cheese Taste Like Paški Sir Cheese?

Armenian String Cheese reads as mild, while Paški Sir Cheese brings salty, savory, tangy character. 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 Paški Sir Cheese at minimum of two months, up to five months.

Can You Substitute Armenian String Cheese for Paški Sir Cheese?

Armenian String Cheese can stand in for Paški Sir 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 slightly elastic, granular. Flavor-wise, Armenian String Cheese reads as mild while Paški Sir Cheese brings salty, savory, tangy notes.

Which Is Better, Armenian String Cheese or Paški Sir 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 slightly elastic, granular profile, Paški Sir Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Paški Sir Cheese fits dishes calling for salty, savory, tangy.

Which is your favorite?

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Frequently Asked Questions

Is Armenian String Cheese the same as Paški Sir Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Paški Sir Cheese comes from Croatia. Armenian String Cheese is made from cow, goat, or sheep milk; Paški Sir Cheese uses sheep. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Paški Sir Cheese minimum of two months, up to five months.

Is Armenian String Cheese similar to Paški Sir Cheese?

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

Can I substitute Armenian String Cheese for Paški Sir Cheese?

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

Does Armenian String Cheese taste like Paški Sir Cheese?

Armenian String Cheese reads as mild, while Paški Sir Cheese is salty, savory, 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 Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

Which should I choose, Armenian String Cheese or Paški Sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Paški Sir Cheese is slightly elastic, granular.