Anevato Cheese vs Parmigiano Reggiano Cheese

Q: Is Anevato Cheese the same as Parmigiano Reggiano Cheese?

No. Anevato Cheese and Parmigiano Reggiano Cheese are distinct cheeses from Greece and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anevato Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Anevato Cheese for Parmigiano Reggiano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Anevato Cheese or Parmigiano Reggiano 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

Parmigiano Reggiano Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Anevato Cheese and Parmigiano Reggiano Cheese?

Origin: Anevato Cheese (Greece), Parmigiano Reggiano Cheese (Italy)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Parmigiano Reggiano Cheese (Cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Parmigiano Reggiano Cheese (Raw)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Parmigiano Reggiano Cheese (Grainy, flaky)
Aging: Anevato Cheese (at least 2 months), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Anevato Cheese	Parmigiano Reggiano Cheese
Country of Origin	Greece	Italy
Specific Origin	Western Macedonia	Emilia-Romagna Region
Milk Type	Ewe's or goat's milk or mixtures of both	Cow's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Raw
Texture	Soft, spreadable with a grainy texture	Grainy, flaky
Rind	—	Hard
Aging	At least 2 months	12 to 36 months
Taste	Pleasant sourish and refreshing flavor	Umami

Taste Comparison: Does Anevato Cheese Taste Like Parmigiano Reggiano Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Parmigiano Reggiano Cheese brings umami character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Anevato Cheese for Parmigiano Reggiano Cheese?

Anevato Cheese can stand in for Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Anevato Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Anevato Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Parmigiano Reggiano Cheese comes from Italy. Anevato Cheese is made from goat or sheep milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Parmigiano Reggiano Cheese 12 to 36 months.

Is Anevato Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Anevato Cheese for Parmigiano Reggiano Cheese?

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

Does Anevato Cheese taste like Parmigiano Reggiano Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Anevato Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Parmigiano Reggiano Cheese is grainy, flaky.