Anevato Cheese vs Cambozola Cheese
Anevato Cheese
Cambozola Cheese
Anevato Cheese is a fresh goat or sheep-milk cheese from Greece, while Cambozola Cheese is soft, soft-ripened and made from cow milk, originating in Germany.
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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 Cambozola Cheese?
Cambozola is a German soft-ripened blue cheese made by Hofmeister-Champignon and sold since 1983. Extra cream gives it a triple creme consistency, and it is much milder than Gorgonzola piccante.
What's the Difference Between Anevato Cheese and Cambozola Cheese?
- Origin: Anevato Cheese (Greece), Cambozola Cheese (Germany)
- Milk type: Anevato Cheese (Sheep's or goat's milk), Cambozola Cheese (Cow's milk)
- Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Cambozola Cheese (pasteurized)
- Texture: Anevato Cheese (Fresh), Cambozola Cheese (Soft, soft-ripened)
- Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Cambozola Cheese (mild, creamy, subdued blue)
Side-by-Side Comparison
| Anevato Cheese | Cambozola Cheese | |
|---|---|---|
| Country of Origin | Greece | Germany |
| Specific Origin | Western Macedonia | Germany |
| Milk Type | Sheep's or goat's milk | Cow's milk |
| Milk Treatment | Left at 64°–68°F to sour and curdle, rennet is optional | Pasteurized |
| Texture | Fresh | Soft, soft-ripened |
| Rind | — | Bloomy |
| Aging | At least 2 months | — |
| Taste | Pleasant sourish and refreshing flavor | Mild, creamy, subdued blue |
Taste Comparison: Does Anevato Cheese Taste Like Cambozola Cheese?
Anevato Cheese reads as pleasant sourish and refreshing flavor, while Cambozola Cheese brings mild, creamy, subdued blue character.
Can You Substitute Anevato Cheese for Cambozola Cheese?
Anevato Cheese can stand in for Cambozola Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Cambozola Cheese brings mild, creamy, subdued blue notes.
Which Is Better, Anevato Cheese or Cambozola Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh cheese, go with Anevato Cheese. For a soft, soft-ripened profile, Cambozola Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Cambozola Cheese fits dishes calling for mild, creamy, subdued blue.
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Frequently Asked Questions
Is Anevato Cheese the same as Cambozola Cheese?
No, they're distinct cheeses. Anevato Cheese originates in Greece, while Cambozola Cheese comes from Germany. Anevato Cheese is made from goat or sheep milk; Cambozola Cheese uses cow.
Is Anevato Cheese similar to Cambozola Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anevato Cheese for Cambozola Cheese?
You can, but expect a shift in richness and milk character.
Does Anevato Cheese taste like Cambozola Cheese?
Anevato Cheese reads as pleasant sourish and refreshing flavor, while Cambozola Cheese is mild, creamy, subdued blue.
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 Cambozola Cheese made of?
Cambozola Cheese is made from cow milk (pasteurized). It originates in Germany.
Which should I choose, Anevato Cheese or Cambozola Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is fresh, while Cambozola Cheese is soft, soft-ripened.