Anevato Cheese vs Edam Cheese

Anevato Cheese is a fresh goat or sheep-milk cheese from Greece, while Edam Cheese is semi-hard, elastic and made from cow milk, originating in Netherlands.

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 Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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

• Origin: Anevato Cheese (Greece), Edam Cheese (Netherlands)
• Milk type: Anevato Cheese (Sheep's or goat's milk), Edam Cheese (Cow's milk)
• Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Edam Cheese (pasteurized)
• Texture: Anevato Cheese (Fresh), Edam Cheese (Semi-hard, elastic)
• Aging: Anevato Cheese (at least 2 months), Edam Cheese (3 months to longer)
• Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Edam Cheese (Sweet, milky, nutty, buttery)

Side-by-Side Comparison

Taste Comparison: Does Anevato Cheese Taste Like Edam Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Edam Cheese's almost no smell when young. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Edam Cheese at 3 months to longer.

Can You Substitute Anevato Cheese for Edam Cheese?

Anevato Cheese can stand in for Edam 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 semi-hard, elastic. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Edam Cheese brings sweet, milky, nutty, buttery notes.

Which Is Better, Anevato Cheese or Edam 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 semi-hard, elastic profile, Edam Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.

Frequently Asked Questions

Is Anevato Cheese the same as Edam Cheese?

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

Is Anevato Cheese similar to Edam Cheese?

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

Can I substitute Anevato Cheese for Edam Cheese?

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

Does Anevato Cheese taste like Edam Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Edam Cheese is closer to almost no smell when young.

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 Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

Which should I choose, Anevato Cheese or Edam Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is fresh, while Edam Cheese is semi-hard, elastic.