Armenian String Cheese vs Sainte-Maure de Touraine Cheese
Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat 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 Sainte-Maure de Touraine Cheese?
Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.
What's the Difference Between Armenian String Cheese and Sainte-Maure de Touraine Cheese?
- Origin: Armenian String Cheese (Armenia), Sainte-Maure de Touraine Cheese (France)
- Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
- Milk treatment: Armenian String Cheese (soured skimmed milk), Sainte-Maure de Touraine Cheese (Raw)
- Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Sainte-Maure de Touraine Cheese (Minimum of ten days)
Side-by-Side Comparison
| Armenian String Cheese | Sainte-Maure de Touraine Cheese | |
|---|---|---|
| Country of Origin | Armenia | France |
| Specific Origin | Armenia | Indre-Et-Loire And Bordering Cantons |
| Milk Type | Cow's, goat's or sheep's milk | Goat’s milk |
| Milk Treatment | Soured skimmed milk | Raw |
| Texture | Semi-soft | Semi-soft |
| Rind | — | Gray-blue |
| Aging | 1 to 2 days in factories, longer in brine when made by hand | Minimum of ten days |
| Taste | Mild | — |
Taste Comparison: Does Armenian String Cheese Taste Like Sainte-Maure de Touraine Cheese?
Their flavor profiles are distinct. 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 Sainte-Maure de Touraine Cheese at minimum of ten days.
Can You Substitute Armenian String Cheese for Sainte-Maure de Touraine Cheese?
Armenian String Cheese can stand in for Sainte-Maure de Touraine Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Armenian String Cheese or Sainte-Maure de Touraine Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Armenian String Cheese the same as Sainte-Maure de Touraine Cheese?
No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Sainte-Maure de Touraine Cheese comes from France. Armenian String Cheese is made from cow, goat, or sheep milk; Sainte-Maure de Touraine 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, Sainte-Maure de Touraine Cheese minimum of ten days.
Is Armenian String Cheese similar to Sainte-Maure de Touraine Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Armenian String Cheese for Sainte-Maure de Touraine Cheese?
You can, but expect a shift in richness and milk character.
Does Armenian String Cheese taste like Sainte-Maure de Touraine Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Sainte-Maure de Touraine Cheese made of?
Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.
Which should I choose, Armenian String Cheese or Sainte-Maure de Touraine Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.