Anevato Cheese vs Cheddar Cheese

Q: Is Anevato Cheese the same as Cheddar Cheese?

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

Q: Can I substitute Anevato Cheese for Cheddar Cheese?

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

Q: Which should I choose, Anevato Cheese or Cheddar 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

Cheddar Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.

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 Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

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

Origin: Anevato Cheese (Greece), Cheddar Cheese (England)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Cheddar Cheese (cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Cheddar Cheese (Raw, Thermized, Pasteurized)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Cheddar Cheese (Varies (rubbery to friable and crystalline))
Aging: Anevato Cheese (at least 2 months), Cheddar Cheese (A few months to several years)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

	Anevato Cheese	Cheddar Cheese
Country of Origin	Greece	England
Specific Origin	Western Macedonia	Southwest (Somerset, Gloucester)
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, Thermized, Pasteurized
Texture	Soft, spreadable with a grainy texture	Varies (rubbery to friable and crystalline)
Rind	—	Varies (natural, cloth, wax, plastic)
Aging	At least 2 months	A few months to several years
Taste	Pleasant sourish and refreshing flavor	Mild to sharp, buttery to brothy and savory

Taste Comparison: Does Anevato Cheese Taste Like Cheddar Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Cheddar Cheese at a few months to several years.

Can You Substitute Anevato Cheese for Cheddar Cheese?

Anevato Cheese can stand in for Cheddar 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 varies (rubbery to friable and crystalline). Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Anevato Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anevato Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Cheddar Cheese comes from England. Anevato Cheese is made from goat or sheep milk; Cheddar Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Cheddar Cheese a few months to several years.

Is Anevato Cheese similar to Cheddar Cheese?

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

Can I substitute Anevato Cheese for Cheddar Cheese?

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

Does Anevato Cheese taste like Cheddar Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

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 Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

Which should I choose, Anevato Cheese or Cheddar Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Cheddar Cheese is varies (rubbery to friable and crystalline).