Anevato Cheese vs Blue Cheese

Q: Is Anevato Cheese the same as Blue Cheese?

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

Q: Can I substitute Anevato Cheese for Blue Cheese?

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

Q: Which should I choose, Anevato Cheese or Blue 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

Blue Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.

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 Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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

Origin: Anevato Cheese (Greece), Blue Cheese (France)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Blue Cheese (Cow, Sheep, Goat)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Blue Cheese (Pasteurized or Raw)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Blue Cheese (Crumbly, Creamy, Semi-Soft)
Aging: Anevato Cheese (at least 2 months), Blue Cheese (Typically aged 2-6 months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

	Anevato Cheese	Blue Cheese
Country of Origin	Greece	France
Specific Origin	Western Macedonia	—
Milk Type	Ewe's or goat's milk or mixtures of both	Cow, Sheep, Goat
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Pasteurized or Raw
Texture	Soft, spreadable with a grainy texture	Crumbly, Creamy, Semi-Soft
Rind	—	Natural
Aging	At least 2 months	Typically aged 2-6 months
Taste	Pleasant sourish and refreshing flavor	Sharp, Tangy, Savory, Salty, Pungent

Taste Comparison: Does Anevato Cheese Taste Like Blue Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Blue Cheese's strong, pungent, earthy, funky. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Anevato Cheese for Blue Cheese?

Anevato Cheese can stand in for Blue 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 crumbly, creamy, semi-soft. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Anevato Cheese or Blue 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 crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anevato Cheese the same as Blue Cheese?

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

Is Anevato Cheese similar to Blue Cheese?

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

Can I substitute Anevato Cheese for Blue Cheese?

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

Does Anevato Cheese taste like Blue Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Blue Cheese is closer to strong, pungent, earthy, funky.

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 Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

Which should I choose, Anevato Cheese or Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Blue Cheese is crumbly, creamy, semi-soft.