Anevato Cheese vs Provolone Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Anevato Cheese (Greece), Provolone Cheese (Italy)
• Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Provolone Cheese (cow's milk)
• Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Provolone Cheese (semi-hard, artisan)
• Aging: Anevato Cheese (at least 2 months), Provolone Cheese (at least 4 months for piccante)
• Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Anevato Cheese Taste Like Provolone Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Provolone Cheese brings tangy character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Anevato Cheese for Provolone Cheese?

Anevato Cheese can stand in for Provolone 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 Provolone Cheese brings tangy notes.

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

Frequently Asked Questions

Is Anevato Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Provolone Cheese comes from Italy. Anevato Cheese is made from goat or sheep milk; Provolone Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Provolone Cheese at least 4 months for piccante.

Is Anevato Cheese similar to Provolone Cheese?

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

Can I substitute Anevato Cheese for Provolone Cheese?

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

Does Anevato Cheese taste like Provolone Cheese?

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

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Anevato Cheese or Provolone Cheese?

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