Anevato Cheese vs Arzúa-Ulloa Cheese

Q: Is Anevato Cheese the same as Arzúa-Ulloa Cheese?

No. Anevato Cheese and Arzúa-Ulloa Cheese are distinct cheeses from Greece and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anevato Cheese for Arzúa-Ulloa Cheese?

In most recipes you can swap Anevato Cheese for Arzúa-Ulloa Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anevato Cheese or Arzúa-Ulloa 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.

Anevato Cheese

Arzúa-Ulloa Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Arzúa-Ulloa Cheese is unctuous and creamy and made from cow milk, originating in Spain.

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 Arzúa-Ulloa Cheese?

Arzúa-Ulloa is a soft cow's milk cheese from Galicia, Spain, protected as Arzúa-A Ulloa PDO. It is known for a thin yellow rind, a creamy pale paste, and a mild flavor that is slightly sweet and grassy.

What's the Difference Between Anevato Cheese and Arzúa-Ulloa Cheese?

Origin: Anevato Cheese (Greece), Arzúa-Ulloa Cheese (Spain)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Arzúa-Ulloa Cheese (Cow's milk (raw or pasteurized))
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Arzúa-Ulloa Cheese (Raw or Pasteurized)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Arzúa-Ulloa Cheese (Unctuous and creamy)
Aging: Anevato Cheese (at least 2 months), Arzúa-Ulloa Cheese (At least 6 days)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Arzúa-Ulloa Cheese (Slightly salty and pleasantly acidic, buttery and milky with nutty notes)

Side-by-Side Comparison

	Anevato Cheese	Arzúa-Ulloa Cheese
Country of Origin	Greece	Spain
Specific Origin	Western Macedonia	Galicia, Banks Of The Ulla River
Milk Type	Ewe's or goat's milk or mixtures of both	Cow's milk (raw or pasteurized)
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Raw or Pasteurized
Texture	Soft, spreadable with a grainy texture	Unctuous and creamy
Rind	—	Thin and pliant, smooth
Aging	At least 2 months	At least 6 days
Taste	Pleasant sourish and refreshing flavor	Slightly salty and pleasantly acidic, buttery and milky with nutty notes

Taste Comparison: Does Anevato Cheese Taste Like Arzúa-Ulloa Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Arzúa-Ulloa Cheese brings slightly salty and pleasantly acidic, buttery and milky with nutty notes character. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Arzúa-Ulloa Cheese leans toward slightly sweet and grassy. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Arzúa-Ulloa Cheese at at least 6 days.

Can You Substitute Anevato Cheese for Arzúa-Ulloa Cheese?

Anevato Cheese can stand in for Arzúa-Ulloa 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 unctuous and creamy. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Arzúa-Ulloa Cheese brings slightly salty and pleasantly acidic, buttery and milky with nutty notes notes.

Which Is Better, Anevato Cheese or Arzúa-Ulloa 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 unctuous and creamy profile, Arzúa-Ulloa Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Arzúa-Ulloa Cheese fits dishes calling for slightly salty and pleasantly acidic, buttery and milky with nutty notes.

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Frequently Asked Questions

Is Anevato Cheese the same as Arzúa-Ulloa Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Arzúa-Ulloa Cheese comes from Spain. Anevato Cheese is made from goat or sheep milk; Arzúa-Ulloa Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Arzúa-Ulloa Cheese at least 6 days.

Is Anevato Cheese similar to Arzúa-Ulloa Cheese?

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

Can I substitute Anevato Cheese for Arzúa-Ulloa Cheese?

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

Does Anevato Cheese taste like Arzúa-Ulloa Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Arzúa-Ulloa Cheese is slightly salty and pleasantly acidic, buttery and milky with nutty notes.

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 Arzúa-Ulloa Cheese made of?

Arzúa-Ulloa Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged at least 6 days. It originates in Spain.

Which should I choose, Anevato Cheese or Arzúa-Ulloa Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Arzúa-Ulloa Cheese is unctuous and creamy.