Anevato Cheese vs Raclette Cheese

Q: Is Anevato Cheese the same as Raclette Cheese?

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

Q: Can I substitute Anevato Cheese for Raclette Cheese?

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

Q: Which should I choose, Anevato Cheese or Raclette 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

Raclette Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

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 Raclette Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

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

Origin: Anevato Cheese (Greece), Raclette Cheese (Switzerland)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Raclette Cheese (Cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Raclette Cheese (Raw)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Raclette Cheese (Semisoft, smooth)
Aging: Anevato Cheese (at least 2 months), Raclette Cheese (3-4 months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

	Anevato Cheese	Raclette Cheese
Country of Origin	Greece	Switzerland
Specific Origin	Western Macedonia	Alpine Regions
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	Semisoft, smooth
Rind	—	Washed
Aging	At least 2 months	3-4 months
Taste	Pleasant sourish and refreshing flavor	Mildly acidic

Taste Comparison: Does Anevato Cheese Taste Like Raclette Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Raclette Cheese brings mildly acidic character. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Anevato Cheese for Raclette Cheese?

Anevato Cheese can stand in for Raclette 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 semisoft, smooth. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Raclette Cheese brings mildly acidic notes.

Which Is Better, Anevato Cheese or Raclette 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 semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Raclette Cheese fits dishes calling for mildly acidic.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Raclette Cheese comes from Switzerland. Anevato Cheese is made from goat or sheep milk; Raclette Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Raclette Cheese 3-4 months.

Is Anevato Cheese similar to Raclette Cheese?

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

Can I substitute Anevato Cheese for Raclette Cheese?

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

Does Anevato Cheese taste like Raclette Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Raclette Cheese is mildly acidic.

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 Raclette Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

Which should I choose, Anevato Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Raclette Cheese is semisoft, smooth.