Anevato Cheese vs Chèvre (Goat Cheese)

Q: Is Anevato Cheese the same as Chèvre (Goat Cheese)?

No. Anevato Cheese and Chèvre (Goat 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 Chèvre (Goat Cheese)?

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

Q: Which should I choose, Anevato Cheese or Chèvre (Goat 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

Chèvre (Goat Cheese)

Anevato Cheese is a fresh goat or sheep-milk cheese from Greece, while Chèvre (Goat Cheese) is soft and made from goat milk, originating in France.

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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 Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

What's the Difference Between Anevato Cheese and Chèvre (Goat Cheese)?

Origin: Anevato Cheese (Greece), Chèvre (Goat Cheese) (France)
Milk type: Anevato Cheese (Sheep's or goat's milk), Chèvre (Goat Cheese) (Goat's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Chèvre (Goat Cheese) (pasteurized or unpasteurized)
Texture: Anevato Cheese (Fresh), Chèvre (Goat Cheese) (Soft)
Aging: Anevato Cheese (at least 2 months), Chèvre (Goat Cheese) (not aged for long)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Chèvre (Goat Cheese) (tangy)

Side-by-Side Comparison

	Anevato Cheese	Chèvre (Goat Cheese)
Country of Origin	Greece	France
Specific Origin	Western Macedonia	France, Especially The Loire Valley And Poitou
Milk Type	Sheep's or goat's milk	Goat's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Pasteurized or unpasteurized
Texture	Fresh	Soft
Rind	—	Light colored
Aging	At least 2 months	Not aged for long
Taste	Pleasant sourish and refreshing flavor	Tangy

Taste Comparison: Does Anevato Cheese Taste Like Chèvre (Goat Cheese)?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Chèvre (Goat Cheese) brings tangy character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Chèvre (Goat Cheese)'s goaty. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Chèvre (Goat Cheese) at not aged for long.

Can You Substitute Anevato Cheese for Chèvre (Goat Cheese)?

Anevato Cheese can stand in for Chèvre (Goat 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. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Chèvre (Goat Cheese) brings tangy notes.

Which Is Better, Anevato Cheese or Chèvre (Goat 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 profile, Chèvre (Goat Cheese) is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Chèvre (Goat Cheese) fits dishes calling for tangy.

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Frequently Asked Questions

Is Anevato Cheese the same as Chèvre (Goat Cheese)?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Chèvre (Goat Cheese) comes from France. Anevato Cheese is made from goat or sheep milk; Chèvre (Goat Cheese) uses goat. Aging also differs: Anevato Cheese is typically aged at least 2 months, Chèvre (Goat Cheese) not aged for long.

Is Anevato Cheese similar to Chèvre (Goat Cheese)?

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

Can I substitute Anevato Cheese for Chèvre (Goat Cheese)?

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

Does Anevato Cheese taste like Chèvre (Goat Cheese)?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Chèvre (Goat Cheese) is tangy. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Chèvre (Goat Cheese) is closer to goaty.

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 Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.

Which should I choose, Anevato Cheese or Chèvre (Goat Cheese)?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is fresh, while Chèvre (Goat Cheese) is soft.