Anevato Cheese vs Provoleta Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Provoleta Cheese is semi-hard, artisan and made from buffalo milk, originating in Argentina.

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 Provoleta Cheese?

Provoleta is an Argentine provolone made by spinning the curd, sold in small discs that hold their shape over fire. It is grilled until part-melted and eaten at the start of an asado, often with oregano, chilli flakes and bread.

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

• Origin: Anevato Cheese (Greece), Provoleta Cheese (Argentina)
• Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Provoleta Cheese (water buffalo's milk)
• Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Provoleta Cheese (pasteurized)
• Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Provoleta Cheese (semi-hard, artisan)
• Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Provoleta Cheese (mild, smokey)

Side-by-Side Comparison

Taste Comparison: Does Anevato Cheese Taste Like Provoleta Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Provoleta Cheese brings mild, smokey character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Provoleta Cheese's fresh.

Can You Substitute Anevato Cheese for Provoleta Cheese?

Anevato Cheese can stand in for Provoleta 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 semi-hard, artisan. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Provoleta Cheese brings mild, smokey notes.

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

Frequently Asked Questions

Is Anevato Cheese the same as Provoleta Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Provoleta Cheese comes from Argentina. Anevato Cheese is made from goat or sheep milk; Provoleta Cheese uses buffalo.

Is Anevato Cheese similar to Provoleta Cheese?

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

Can I substitute Anevato Cheese for Provoleta Cheese?

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

Does Anevato Cheese taste like Provoleta Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Provoleta Cheese is mild, smokey. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Provoleta Cheese is closer to fresh.

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 Provoleta Cheese made of?

Provoleta Cheese is made from buffalo milk (pasteurized). It originates in Argentina.

Which should I choose, Anevato Cheese or Provoleta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Provoleta Cheese is semi-hard, artisan.