Anevato Cheese vs Appenzeller Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Appenzeller Cheese is firm and made from cow milk, originating in Switzerland.

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 Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

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

• Origin: Anevato Cheese (Greece), Appenzeller Cheese (Switzerland)
• Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Appenzeller Cheese (cow's milk)
• Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Appenzeller Cheese (Raw)
• Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Appenzeller Cheese (Firm)
• Aging: Anevato Cheese (at least 2 months), Appenzeller Cheese (3 to 6 months or longer)
• Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Appenzeller Cheese (Piquant, tangy)

Side-by-Side Comparison

Taste Comparison: Does Anevato Cheese Taste Like Appenzeller Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Appenzeller Cheese brings piquant, tangy character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Appenzeller Cheese's strong. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Appenzeller Cheese leans toward nutty or fruity, mild when young, tangy with age. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Appenzeller Cheese at 3 to 6 months or longer.

Can You Substitute Anevato Cheese for Appenzeller Cheese?

Anevato Cheese can stand in for Appenzeller Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, spreadable with a grainy texture bite and body where the recipe calls for firm. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Appenzeller Cheese brings piquant, tangy notes.

Which Is Better, Anevato Cheese or Appenzeller 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 firm profile, Appenzeller Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Appenzeller Cheese fits dishes calling for piquant, tangy.

Frequently Asked Questions

Is Anevato Cheese the same as Appenzeller Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Appenzeller Cheese comes from Switzerland. Anevato Cheese is made from goat or sheep milk; Appenzeller Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Appenzeller Cheese 3 to 6 months or longer.

Is Anevato Cheese similar to Appenzeller Cheese?

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

Can I substitute Anevato Cheese for Appenzeller Cheese?

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

Does Anevato Cheese taste like Appenzeller Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Appenzeller Cheese is piquant, tangy. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Appenzeller 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 Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

Which should I choose, Anevato Cheese or Appenzeller Cheese?

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