Anevato Cheese vs Pecorino Romano Cheese

Q: Is Anevato Cheese the same as Pecorino Romano Cheese?

No. Anevato Cheese and Pecorino Romano 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 Pecorino Romano Cheese?

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

Q: Which should I choose, Anevato Cheese or Pecorino Romano 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

Pecorino Romano Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Pecorino Romano Cheese is hard and made from sheep 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 Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Anevato Cheese and Pecorino Romano Cheese?

Origin: Anevato Cheese (Greece), Pecorino Romano Cheese (Italy)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Pecorino Romano Cheese (sheep's milk)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Pecorino Romano Cheese (Hard)
Aging: Anevato Cheese (at least 2 months), Pecorino Romano Cheese (5–8 months or longer)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

	Anevato Cheese	Pecorino Romano Cheese
Country of Origin	Greece	Italy
Specific Origin	Western Macedonia	Lazio, Sardinia, Grosseto
Milk Type	Ewe's or goat's milk or mixtures of both	Sheep's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	—
Texture	Soft, spreadable with a grainy texture	Hard
Rind	—	Pale yellow to brown or black
Aging	At least 2 months	5–8 months or longer
Taste	Pleasant sourish and refreshing flavor	Sharp, salty

Taste Comparison: Does Anevato Cheese Taste Like Pecorino Romano Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Pecorino Romano Cheese's strong. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Anevato Cheese for Pecorino Romano Cheese?

Anevato Cheese can stand in for Pecorino Romano 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 hard. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Pecorino Romano Cheese brings sharp, salty notes.

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

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Pecorino Romano Cheese comes from Italy. Anevato Cheese is made from goat or sheep milk; Pecorino Romano Cheese uses sheep. Aging also differs: Anevato Cheese is typically aged at least 2 months, Pecorino Romano Cheese 5–8 months or longer.

Is Anevato Cheese similar to Pecorino Romano Cheese?

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

Can I substitute Anevato Cheese for Pecorino Romano Cheese?

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

Does Anevato Cheese taste like Pecorino Romano Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Pecorino Romano Cheese is closer to strong.

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 Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Anevato Cheese or Pecorino Romano Cheese?

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