Armenian String Cheese vs Saint-Nectaire Cheese

Q: Is Armenian String Cheese the same as Saint-Nectaire Cheese?

No. Armenian String Cheese and Saint-Nectaire Cheese are distinct cheeses from Armenia and France 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 Saint-Nectaire Cheese?

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

Q: Which should I choose, Armenian String Cheese or Saint-Nectaire 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 Saint-Nectaire Cheese is soft and tender and made from cow milk, originating in France.

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 Saint-Nectaire Cheese?

Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.

What's the Difference Between Armenian String Cheese and Saint-Nectaire Cheese?

Origin: Armenian String Cheese (Armenia), Saint-Nectaire Cheese (France)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
Milk treatment: Armenian String Cheese (soured skimmed milk), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
Texture: Armenian String Cheese (semi-soft), Saint-Nectaire Cheese (Soft and tender)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Saint-Nectaire Cheese (At least twenty-eight days)
Taste: Armenian String Cheese (mild), Saint-Nectaire Cheese (Delicate hazelnut)

Side-by-Side Comparison

	Armenian String Cheese	Saint-Nectaire Cheese
Country of Origin	Armenia	France
Specific Origin	Armenia	Massif Du Sancy, Auvergne
Milk Type	Cow's, goat's or sheep's milk	Cow’s milk (Holstein, Montbéliarde, sometimes Salers)
Milk Treatment	Soured skimmed milk	Raw for fermier, pasteurized for laitier
Texture	Semi-soft	Soft and tender
Rind	—	Washed-rind
Aging	1 to 2 days in factories, longer in brine when made by hand	At least twenty-eight days
Taste	Mild	Delicate hazelnut

Taste Comparison: Does Armenian String Cheese Taste Like Saint-Nectaire Cheese?

Armenian String Cheese reads as mild, while Saint-Nectaire Cheese brings delicate hazelnut character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Saint-Nectaire Cheese leans toward nutty. 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 Saint-Nectaire Cheese at at least twenty-eight days.

Can You Substitute Armenian String Cheese for Saint-Nectaire Cheese?

Armenian String Cheese can stand in for Saint-Nectaire 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 and tender. Flavor-wise, Armenian String Cheese reads as mild while Saint-Nectaire Cheese brings delicate hazelnut notes.

Which Is Better, Armenian String Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.

Which is your favorite?

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Frequently Asked Questions

Is Armenian String Cheese the same as Saint-Nectaire Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Saint-Nectaire Cheese comes from France. Armenian String Cheese is made from cow, goat, or sheep milk; Saint-Nectaire Cheese uses cow. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Saint-Nectaire Cheese at least twenty-eight days.

Is Armenian String Cheese similar to Saint-Nectaire Cheese?

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

Can I substitute Armenian String Cheese for Saint-Nectaire Cheese?

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

Does Armenian String Cheese taste like Saint-Nectaire Cheese?

Armenian String Cheese reads as mild, while Saint-Nectaire Cheese is delicate hazelnut.

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 Saint-Nectaire Cheese made of?

Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.

Which should I choose, Armenian String Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Saint-Nectaire Cheese is soft and tender.