Anevato Cheese vs Anthotyro Cheese
Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Anthotyro Cheese is hard, whey and made from goat or sheep milk, originating in Greece.
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 Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
What's the Difference Between Anevato Cheese and Anthotyro Cheese?
- Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Anthotyro Cheese (unpasteurized where law allows)
- Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Anthotyro Cheese (hard, whey)
- Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Anthotyro Cheese (salty, tangy)
Side-by-Side Comparison
| Anevato Cheese | Anthotyro Cheese | |
|---|---|---|
| Country of Origin | Greece | Greece |
| Specific Origin | Western Macedonia | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus |
| Milk Type | Ewe's or goat's milk or mixtures of both | Goat's or sheep's milk |
| Milk Treatment | Left at 64°–68°F to sour and curdle, rennet is optional | Unpasteurized where law allows |
| Texture | Soft, spreadable with a grainy texture | Hard, whey |
| Rind | — | Natural |
| Aging | At least 2 months | — |
| Taste | Pleasant sourish and refreshing flavor | Salty, tangy |
Taste Comparison: Does Anevato Cheese Taste Like Anthotyro Cheese?
Anevato Cheese reads as pleasant sourish and refreshing flavor, while Anthotyro Cheese brings salty, tangy character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Anthotyro Cheese's strong. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Anthotyro Cheese leans toward sweet, creamy and unsalted when fresh.
Can You Substitute Anevato Cheese for Anthotyro Cheese?
In most recipes, Anevato Cheese and Anthotyro Cheese can be swapped with reasonable results. Both are goat or sheep-milk cheeses, so the base character carries over. Expect soft, spreadable with a grainy texture bite and body where the recipe calls for hard, whey. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Anthotyro Cheese brings salty, tangy notes.
Which Is Better, Anevato Cheese or Anthotyro Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, spreadable with a grainy texture cheese, go with Anevato Cheese. For a hard, whey profile, Anthotyro Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Anthotyro Cheese fits dishes calling for salty, tangy.
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Frequently Asked Questions
Is Anevato Cheese the same as Anthotyro Cheese?
No, they're distinct cheeses.
Is Anevato Cheese similar to Anthotyro Cheese?
Somewhat. They share a goat or sheep-milk base but diverge in texture and flavor.
Can I substitute Anevato Cheese for Anthotyro Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Anevato Cheese taste like Anthotyro Cheese?
Anevato Cheese reads as pleasant sourish and refreshing flavor, while Anthotyro Cheese is salty, tangy. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Anthotyro Cheese is closer to strong.
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.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
Which should I choose, Anevato Cheese or Anthotyro Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Anthotyro Cheese is hard, whey.