Anevato Cheese vs Kasseri Cheese

Anevato Cheese is a fresh goat or sheep-milk cheese from Greece, while Kasseri Cheese is hard and made from goat or sheep milk, originating in Greece.

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 Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

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

• Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
• Texture: Anevato Cheese (Fresh), Kasseri Cheese (Hard)
• Aging: Anevato Cheese (at least 2 months), Kasseri Cheese (at least 3 months)
• Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Kasseri Cheese (Rich)

Side-by-Side Comparison

Taste Comparison: Does Anevato Cheese Taste Like Kasseri Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Kasseri Cheese brings rich character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Kasseri Cheese's flowery. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Kasseri Cheese leans toward rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months.. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Kasseri Cheese at at least 3 months.

Can You Substitute Anevato Cheese for Kasseri Cheese?

In most recipes, Anevato Cheese and Kasseri Cheese can be swapped with reasonable results. Both are goat or sheep-milk cheeses, so the base character carries over. Expect fresh bite and body where the recipe calls for hard. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Kasseri Cheese brings rich notes.

Which Is Better, Anevato Cheese or Kasseri 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 hard profile, Kasseri Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Kasseri Cheese fits dishes calling for rich.

Frequently Asked Questions

Is Anevato Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Aging also differs: Anevato Cheese is typically aged at least 2 months, Kasseri Cheese at least 3 months.

Is Anevato Cheese similar to Kasseri Cheese?

Somewhat. They share a goat or sheep-milk base but diverge in texture and flavor.

Can I substitute Anevato Cheese for Kasseri Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Anevato Cheese taste like Kasseri Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Kasseri Cheese is rich. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Kasseri Cheese is closer to flowery.

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 Kasseri Cheese made of?

Kasseri Cheese is made from goat or sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. It originates in Greece.

Which should I choose, Anevato Cheese or Kasseri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is fresh, while Kasseri Cheese is hard.