Anevato Cheese vs Metsovone Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Metsovone Cheese is semihard to hard and made from cow, 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 Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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

• Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
• Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Metsovone Cheese (Smoked)
• Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Metsovone Cheese (Semihard to hard)
• Aging: Anevato Cheese (at least 2 months), Metsovone Cheese (3 months)
• Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

Taste Comparison: Does Anevato Cheese Taste Like Metsovone Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Metsovone Cheese brings slightly salty and piquant character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Metsovone Cheese's natural smoke. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Metsovone Cheese at 3 months.

Can You Substitute Anevato Cheese for Metsovone Cheese?

Anevato Cheese can stand in for Metsovone 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 semihard to hard. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Metsovone Cheese brings slightly salty and piquant notes.

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

Frequently Asked Questions

Is Anevato Cheese the same as Metsovone Cheese?

No, they're distinct cheeses. Anevato Cheese is made from goat or sheep milk; Metsovone Cheese uses cow, goat, or sheep. Aging also differs: Anevato Cheese is typically aged at least 2 months, Metsovone Cheese 3 months.

Is Anevato Cheese similar to Metsovone Cheese?

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

Can I substitute Anevato Cheese for Metsovone Cheese?

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

Does Anevato Cheese taste like Metsovone Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Metsovone Cheese is closer to natural smoke.

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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, Anevato Cheese or Metsovone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Metsovone Cheese is semihard to hard.