Armenian String Cheese vs Robiola di Roccaverano Cheese
Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat milk, originating in Italy.
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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Armenian String Cheese and Robiola di Roccaverano Cheese?
- Origin: Armenian String Cheese (Armenia), Robiola di Roccaverano Cheese (Italy)
- Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Robiola di Roccaverano Cheese (goat)
- Milk treatment: Armenian String Cheese (soured skimmed milk), Robiola di Roccaverano Cheese (raw)
- Texture: Armenian String Cheese (semi-soft), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Armenian String Cheese (mild), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Armenian String Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Armenia | Italy |
| Specific Origin | Armenia | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow's, goat's or sheep's milk | Goat |
| Milk Treatment | Soured skimmed milk | Raw |
| Texture | Semi-soft | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | — | Thin with molds (for affinato) |
| Aging | 1 to 2 days in factories, longer in brine when made by hand | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Mild | Acidic, savory |
Taste Comparison: Does Armenian String Cheese Taste Like Robiola di Roccaverano Cheese?
Armenian String Cheese reads as mild, while Robiola di Roccaverano Cheese brings acidic, savory character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. 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 Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Armenian String Cheese for Robiola di Roccaverano Cheese?
Armenian String Cheese can stand in for Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Armenian String Cheese reads as mild while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Armenian String Cheese or Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Armenian String Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Robiola di Roccaverano Cheese comes from Italy. Armenian String Cheese is made from cow, goat, or sheep milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Armenian String Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Armenian String Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Armenian String Cheese taste like Robiola di Roccaverano Cheese?
Armenian String Cheese reads as mild, while Robiola di Roccaverano Cheese is acidic, savory.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Armenian String Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).