Armenian String Cheese vs Valençay Cheese

Q: Is Armenian String Cheese the same as Valençay Cheese?

No. Armenian String Cheese and Valençay 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 Valençay Cheese?

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

Q: Which should I choose, Armenian String Cheese or Valençay 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 Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly 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 Valençay Cheese?

Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.

What's the Difference Between Armenian String Cheese and Valençay Cheese?

Origin: Armenian String Cheese (Armenia), Valençay Cheese (France)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Valençay Cheese (goat’s milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Valençay Cheese (Raw)
Texture: Armenian String Cheese (semi-soft), Valençay Cheese (Fresh: fine and creamy; Mature: slightly crumbly)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Valençay Cheese (From the 11th day)
Taste: Armenian String Cheese (mild), Valençay Cheese (Goat, undergrowth, floral hints)

Side-by-Side Comparison

	Armenian String Cheese	Valençay Cheese
Country of Origin	Armenia	France
Specific Origin	Armenia	Province Of Berry, Centered On The Indre Department
Milk Type	Cow's, goat's or sheep's milk	Goat’s milk
Milk Treatment	Soured skimmed milk	Raw
Texture	Semi-soft	Fresh: fine and creamy; Mature: slightly crumbly
Rind	—	Ash-covered thin
Aging	1 to 2 days in factories, longer in brine when made by hand	From the 11th day
Taste	Mild	Goat, undergrowth, floral hints

Taste Comparison: Does Armenian String Cheese Taste Like Valençay Cheese?

Armenian String Cheese reads as mild, while Valençay Cheese brings goat, undergrowth, floral hints character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Valençay Cheese leans toward lactic flavor, fresh nuts to dried fruit, hints of fruit and hay. 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 Valençay Cheese at from the 11th day.

Can You Substitute Armenian String Cheese for Valençay Cheese?

Armenian String Cheese can stand in for Valençay 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 fresh: fine and creamy; mature: slightly crumbly. Flavor-wise, Armenian String Cheese reads as mild while Valençay Cheese brings goat, undergrowth, floral hints notes.

Which Is Better, Armenian String Cheese or Valençay 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 fresh: fine and creamy; mature: slightly crumbly profile, Valençay Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Valençay Cheese fits dishes calling for goat, undergrowth, floral hints.

Which is your favorite?

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Frequently Asked Questions

Is Armenian String Cheese the same as Valençay Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Valençay Cheese comes from France. Armenian String Cheese is made from cow, goat, or sheep milk; Valençay 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, Valençay Cheese from the 11th day.

Is Armenian String Cheese similar to Valençay Cheese?

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

Can I substitute Armenian String Cheese for Valençay Cheese?

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

Does Armenian String Cheese taste like Valençay Cheese?

Armenian String Cheese reads as mild, while Valençay Cheese is goat, undergrowth, floral hints.

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 Valençay Cheese made of?

Valençay Cheese is made from goat milk (raw), using small amount rennet. It's typically aged from the 11th day. It originates in France.

Which should I choose, Armenian String Cheese or Valençay Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly.