Anevato Cheese vs Kargı Tulumu Cheese
Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Kargı Tulumu Cheese is creamy.
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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 Kargı Tulumu Cheese?
Kargı Tulumu is a type of tulum cheese specific to the Kargı region of Turkey. It is typically made from sheep's milk and aged in goat skins, giving it a firm texture and an intensely tangy, somewhat salty flavor. Kargı Tulumu is particularly well-regarded for its rich, concentrated taste.
What's the Difference Between Anevato Cheese and Kargı Tulumu Cheese?
- Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Kargı Tulumu Cheese (Creamy)
- Aging: Anevato Cheese (at least 2 months), Kargı Tulumu Cheese (6 months)
Side-by-Side Comparison
| Anevato Cheese | Kargı Tulumu Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Western Macedonia | Central Anatolia |
| Milk Type | Ewe's or goat's milk or mixtures of both | — |
| Milk Treatment | Left at 64°–68°F to sour and curdle, rennet is optional | — |
| Texture | Soft, spreadable with a grainy texture | Creamy |
| Aging | At least 2 months | 6 months |
| Taste | Pleasant sourish and refreshing flavor | — |
Taste Comparison: Does Anevato Cheese Taste Like Kargı Tulumu Cheese?
Their flavor profiles are distinct. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Kargı Tulumu Cheese's wine-like aroma. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Kargı Tulumu Cheese leans toward made with autumn milk, ages about six months, aroma reminiscent of wine. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Kargı Tulumu Cheese at 6 months.
Can You Substitute Anevato Cheese for Kargı Tulumu Cheese?
Anevato Cheese can stand in for Kargı Tulumu 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 creamy.
Which Is Better, Anevato Cheese or Kargı Tulumu 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 creamy profile, Kargı Tulumu Cheese is the better fit.
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Frequently Asked Questions
Is Anevato Cheese the same as Kargı Tulumu Cheese?
No, they're distinct cheeses. Aging also differs: Anevato Cheese is typically aged at least 2 months, Kargı Tulumu Cheese 6 months.
Is Anevato Cheese similar to Kargı Tulumu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anevato Cheese for Kargı Tulumu Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Anevato Cheese taste like Kargı Tulumu Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Kargı Tulumu Cheese made of?
Kargı Tulumu Cheese is made from milk. It's typically aged 6 months.
Which should I choose, Anevato Cheese or Kargı Tulumu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Kargı Tulumu Cheese is creamy.