Armenian String Cheese vs Pule Cheese
Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Armenian String Cheese and Pule Cheese?
- Origin: Armenian String Cheese (Armenia), Pule Cheese (Serbia)
- Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Pule Cheese (donkey's milk)
- Texture: Armenian String Cheese (semi-soft), Pule Cheese (artisan)
- Taste: Armenian String Cheese (mild), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Armenian String Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Armenia | Serbia |
| Specific Origin | Armenia | Zasavica |
| Milk Type | Cow's, goat's or sheep's milk | Donkey's milk |
| Milk Treatment | Soured skimmed milk | — |
| Texture | Semi-soft | Artisan |
| Aging | 1 to 2 days in factories, longer in brine when made by hand | — |
| Taste | Mild | Nutty and earthy |
Taste Comparison: Does Armenian String Cheese Taste Like Pule Cheese?
Armenian String Cheese reads as mild, while Pule Cheese brings nutty and earthy character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Armenian String Cheese for Pule Cheese?
Armenian String Cheese can stand in for Pule 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 artisan. Flavor-wise, Armenian String Cheese reads as mild while Pule Cheese brings nutty and earthy notes.
Which Is Better, Armenian String Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Armenian String Cheese the same as Pule Cheese?
No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Pule Cheese comes from Serbia.
Is Armenian String Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Armenian String Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Armenian String Cheese taste like Pule Cheese?
Armenian String Cheese reads as mild, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Armenian String Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Pule Cheese is artisan.