Anevato Cheese vs Reblochon Cheese

Q: Is Anevato Cheese the same as Reblochon Cheese?

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

Q: Can I substitute Anevato Cheese for Reblochon Cheese?

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

Q: Which should I choose, Anevato Cheese or Reblochon 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

Reblochon Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

Origin: Anevato Cheese (Greece), Reblochon Cheese (France)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Reblochon Cheese (Raw)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Reblochon Cheese (Ivory-colored, creamy and supple)
Aging: Anevato Cheese (at least 2 months), Reblochon Cheese (3 to 4 months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Anevato Cheese	Reblochon Cheese
Country of Origin	Greece	France
Specific Origin	Western Macedonia	Haute-Savoie And Savoie
Milk Type	Ewe's or goat's milk or mixtures of both	Raw whole 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	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	At least 2 months	3 to 4 months
Taste	Pleasant sourish and refreshing flavor	Creamy, nutty

Taste Comparison: Does Anevato Cheese Taste Like Reblochon Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Reblochon Cheese brings creamy, nutty character. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Anevato Cheese for Reblochon Cheese?

Anevato Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Anevato Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Reblochon Cheese?

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

Is Anevato Cheese similar to Reblochon Cheese?

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

Can I substitute Anevato Cheese for Reblochon Cheese?

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

Does Anevato Cheese taste like Reblochon Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Anevato Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Reblochon Cheese is ivory-colored, creamy and supple.