Anevato Cheese vs Brie Cheese

Q: Is Anevato Cheese the same as Brie Cheese?

No. Anevato Cheese and Brie 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 Brie Cheese?

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

Q: Which should I choose, Anevato Cheese or Brie 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

Brie Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Brie Cheese is soft and made from cow 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 Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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

Origin: Anevato Cheese (Greece), Brie Cheese (France)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Brie Cheese (cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Brie Cheese (Raw, Pasteurized)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Brie Cheese (Soft)
Aging: Anevato Cheese (at least 2 months), Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Brie Cheese (Nutty, Mushroom)

Side-by-Side Comparison

	Anevato Cheese	Brie Cheese
Country of Origin	Greece	France
Specific Origin	Western Macedonia	Brie
Milk Type	Ewe's or goat's milk or mixtures of both	Cow's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Raw, Pasteurized
Texture	Soft, spreadable with a grainy texture	Soft
Rind	—	Bloomy
Aging	At least 2 months	At least 4 to 5 weeks; several months to a year for brie noir
Taste	Pleasant sourish and refreshing flavor	Nutty, Mushroom

Taste Comparison: Does Anevato Cheese Taste Like Brie Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Brie Cheese brings nutty, mushroom character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Brie Cheese's ammoniated when overripe. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Brie Cheese leans toward creamy, nutty, mushroom-like, slightly acidic. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir.

Can You Substitute Anevato Cheese for Brie Cheese?

Anevato Cheese can stand in for Brie 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 soft. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Brie Cheese brings nutty, mushroom notes.

Which Is Better, Anevato Cheese or Brie 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 soft profile, Brie Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Brie Cheese fits dishes calling for nutty, mushroom.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Brie Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Brie Cheese comes from France. Anevato Cheese is made from goat or sheep milk; Brie Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Brie Cheese at least 4 to 5 weeks; several months to a year for brie noir.

Is Anevato Cheese similar to Brie Cheese?

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

Can I substitute Anevato Cheese for Brie Cheese?

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

Does Anevato Cheese taste like Brie Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Brie Cheese is nutty, mushroom. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Brie Cheese is closer to ammoniated when overripe.

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 Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

Which should I choose, Anevato Cheese or Brie Cheese?

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