Anari Cheese vs Anevato Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Anevato Cheese is soft, spreadable with a grainy texture and made from goat or sheep milk, originating in Greece.

What Is Anari Cheese?

Anari is a fresh, mild whey cheese from Cyprus, made mostly from the whey left over from halloumi or kefalotyri. Soft and chalk-white when young, it is eaten with carob syrup or honey, or salted and dried into a hard cheese for grating.

What Is Anevato Cheese?

Anevato is a Greek fresh cheese made from sheep's milk, goat's milk or a blend of the two in the mountains of Grevena and Voio in Western Macedonia. It is white, spreadable and grainy like cottage cheese, lightly salty and sour, and has held PDO status since 1996.

What's the Difference Between Anari Cheese and Anevato Cheese?

• Origin: Anari Cheese (Cyprus), Anevato Cheese (Greece)
• Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional)
• Texture: Anari Cheese (Soft, crumbly curds), Anevato Cheese (Soft, spreadable with a grainy texture)
• Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Anevato Cheese (at least 2 months)
• Taste: Anari Cheese (Very mild nutty flavor), Anevato Cheese (Pleasant sourish and refreshing flavor)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Anevato Cheese?

Anari Cheese reads as very mild nutty flavor, while Anevato Cheese brings pleasant sourish and refreshing flavor character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Anevato Cheese's distinct milky aroma. More specifically, Anari Cheese shows similar to italian ricotta, greek mizithra, and lor peyniri of turkey, while Anevato Cheese leans toward lightly salty and sour, refreshing, with a clear milky note. Aging plays into this as well. Anari Cheese at fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months) develops a different profile than Anevato Cheese at at least 2 months.

Can You Substitute Anari Cheese for Anevato Cheese?

In most recipes, Anari Cheese and Anevato Cheese can be swapped with reasonable results. Both are goat or sheep-milk cheeses, so the base character carries over. Expect soft, crumbly curds bite and body where the recipe calls for soft, spreadable with a grainy texture. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Anevato Cheese brings pleasant sourish and refreshing flavor notes.

Which Is Better, Anari Cheese or Anevato Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, crumbly curds cheese, go with Anari Cheese. For a soft, spreadable with a grainy texture profile, Anevato Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Anevato Cheese fits dishes calling for pleasant sourish and refreshing flavor.

Frequently Asked Questions

Is Anari Cheese the same as Anevato Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Anevato Cheese comes from Greece. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Anevato Cheese at least 2 months.

Is Anari Cheese similar to Anevato Cheese?

Somewhat. They share a goat or sheep-milk base but diverge in texture and flavor.

Can I substitute Anari Cheese for Anevato Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Anari Cheese taste like Anevato Cheese?

Anari Cheese reads as very mild nutty flavor, while Anevato Cheese is pleasant sourish and refreshing flavor. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Anevato Cheese is closer to distinct milky aroma.

What is Anari Cheese made of?

Anari Cheese is made from goat or sheep milk (gradually heated to 149–158°f, then to 194°f). It's typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months). It originates in Cyprus.

What is Anevato Cheese made of?

Anevato Cheese is made from goat or sheep milk (left at 64°–68°f to sour and curdle, rennet is optional), using optional rennet. It's typically aged at least 2 months. It originates in Greece.

Which should I choose, Anari Cheese or Anevato Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Anevato Cheese is soft, spreadable with a grainy texture.