Anevato Cheese vs Roquefort Cheese

Q: Is Anevato Cheese the same as Roquefort Cheese?

No. Anevato Cheese and Roquefort 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 Roquefort Cheese?

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

Q: Which should I choose, Anevato Cheese or Roquefort 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

Roquefort Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

Origin: Anevato Cheese (Greece), Roquefort Cheese (France)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Roquefort Cheese (sheep's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Roquefort Cheese (unpasteurized)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Roquefort Cheese (Moist, very creamy)
Aging: Anevato Cheese (at least 2 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Anevato Cheese	Roquefort Cheese
Country of Origin	Greece	France
Specific Origin	Western Macedonia	Roquefort-Sur-Soulzon, South Of France
Milk Type	Ewe's or goat's milk or mixtures of both	Sheep's milk
Milk Treatment	Left at 64°–68°F to sour and curdle, rennet is optional	Unpasteurized
Texture	Soft, spreadable with a grainy texture	Moist, very creamy
Rind	—	None
Aging	At least 2 months	Minimum of 90 days, average of 5 months
Taste	Pleasant sourish and refreshing flavor	Mild to strong

Taste Comparison: Does Anevato Cheese Taste Like Roquefort Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Roquefort Cheese brings mild to strong character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Roquefort Cheese's sweet. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Anevato Cheese for Roquefort Cheese?

Anevato Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Roquefort Cheese brings mild to strong notes.

Which Is Better, Anevato Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Roquefort Cheese fits dishes calling for mild to strong.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Roquefort Cheese comes from France. Anevato Cheese is made from goat or sheep milk; Roquefort Cheese uses sheep. Aging also differs: Anevato Cheese is typically aged at least 2 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Anevato Cheese similar to Roquefort Cheese?

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

Can I substitute Anevato Cheese for Roquefort Cheese?

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

Does Anevato Cheese taste like Roquefort Cheese?

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

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Anevato Cheese or Roquefort Cheese?

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