Anevato Cheese vs Ricotta Cheese

Q: Is Anevato Cheese the same as Ricotta Cheese?

No. Anevato Cheese and Ricotta 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 Ricotta Cheese?

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

Q: Which should I choose, Anevato Cheese or Ricotta 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

Ricotta Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo 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 Ricotta Cheese?

Ricotta is an Italian whey cheese made from the leftover whey of sheep, cow, goat, or water buffalo milk cheesemaking. The fresh curds are creamy white and slightly sweet, and they turn up in cannoli and cheesecakes as readily as in lasagne and ravioli.

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

Origin: Anevato Cheese (Greece), Ricotta Cheese (Italy)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Ricotta Cheese (Soft, moist)
Aging: Anevato Cheese (at least 2 months), Ricotta Cheese (Fresh)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Ricotta Cheese (Sweet, slightly creamy)

Side-by-Side Comparison

	Anevato Cheese	Ricotta Cheese
Country of Origin	Greece	Italy
Specific Origin	Western Macedonia	Italy
Milk Type	Ewe's or goat's milk or mixtures of both	Cow's, goat's, sheep's or water buffalo's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Whey
Texture	Soft, spreadable with a grainy texture	Soft, moist
Rind	—	None
Aging	At least 2 months	Fresh
Taste	Pleasant sourish and refreshing flavor	Sweet, slightly creamy

Taste Comparison: Does Anevato Cheese Taste Like Ricotta Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Ricotta Cheese brings sweet, slightly creamy character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Ricotta Cheese's mild. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Ricotta Cheese leans toward depending on milk source. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Ricotta Cheese at fresh.

Can You Substitute Anevato Cheese for Ricotta Cheese?

Anevato Cheese can stand in for Ricotta 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 soft, moist. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Ricotta Cheese brings sweet, slightly creamy notes.

Which Is Better, Anevato Cheese or Ricotta 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 soft, moist profile, Ricotta Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Ricotta Cheese fits dishes calling for sweet, slightly creamy.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Ricotta Cheese?

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

Is Anevato Cheese similar to Ricotta Cheese?

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

Can I substitute Anevato Cheese for Ricotta Cheese?

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

Does Anevato Cheese taste like Ricotta Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Ricotta Cheese is sweet, slightly creamy. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Ricotta Cheese is closer to mild.

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 Ricotta Cheese made of?

Ricotta Cheese is made from cow, goat, sheep, or buffalo milk (whey), using animal or microbial rennet. It's typically aged fresh. It originates in Italy.

Which should I choose, Anevato Cheese or Ricotta Cheese?

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