Anevato Cheese vs Camembert Cheese

Q: Is Anevato Cheese the same as Camembert Cheese?

No. Anevato Cheese and Camembert 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 Camembert Cheese?

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

Q: Which should I choose, Anevato Cheese or Camembert 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

Camembert Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Camembert Cheese is soft, artisan 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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

Origin: Anevato Cheese (Greece), Camembert Cheese (France)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Camembert Cheese (cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Camembert Cheese (soft, artisan)
Aging: Anevato Cheese (at least 2 months), Camembert Cheese (minimum 3 weeks)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

	Anevato Cheese	Camembert Cheese
Country of Origin	Greece	France
Specific Origin	Western Macedonia	Camembert, Normandy, Northwest France
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	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions
Texture	Soft, spreadable with a grainy texture	Soft, artisan
Rind	—	Bloomy
Aging	At least 2 months	Minimum 3 weeks
Taste	Pleasant sourish and refreshing flavor	Slightly sour, stronger than brie

Taste Comparison: Does Anevato Cheese Taste Like Camembert Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Camembert Cheese's buttery, rich. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Anevato Cheese for Camembert Cheese?

Anevato Cheese can stand in for Camembert 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, artisan. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Anevato Cheese or Camembert 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, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Camembert Cheese?

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

Is Anevato Cheese similar to Camembert Cheese?

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

Can I substitute Anevato Cheese for Camembert Cheese?

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

Does Anevato Cheese taste like Camembert Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Anevato Cheese or Camembert Cheese?

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