Anevato Cheese vs San Michali Cheese

Q: Is Anevato Cheese the same as San Michali Cheese?

No. Anevato Cheese and San Michali Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anevato Cheese for San Michali Cheese?

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

Q: Which should I choose, Anevato Cheese or San Michali 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

San Michali Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.

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 San Michali Cheese?

San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.

What's the Difference Between Anevato Cheese and San Michali Cheese?

Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), San Michali Cheese (Cow’s milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), San Michali Cheese (Pasteurized)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), San Michali Cheese (Compact, with very small irregular holes)
Aging: Anevato Cheese (at least 2 months), San Michali Cheese (At least four months)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

	Anevato Cheese	San Michali Cheese
Country of Origin	Greece	Greece
Specific Origin	Western Macedonia	Island Of Syros
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	Pasteurized
Texture	Soft, spreadable with a grainy texture	Compact, with very small irregular holes
Rind	—	Often covered with paraffin
Aging	At least 2 months	At least four months
Taste	Pleasant sourish and refreshing flavor	Salty, peppery

Taste Comparison: Does Anevato Cheese Taste Like San Michali Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than San Michali Cheese at at least four months.

Can You Substitute Anevato Cheese for San Michali Cheese?

Anevato Cheese can stand in for San Michali 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 compact, with very small irregular holes. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while San Michali Cheese brings salty, peppery notes.

Which Is Better, Anevato Cheese or San Michali 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 compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while San Michali Cheese fits dishes calling for salty, peppery.

Which is your favorite?

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Frequently Asked Questions

Is Anevato Cheese the same as San Michali Cheese?

No, they're distinct cheeses. Anevato Cheese is made from goat or sheep milk; San Michali Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, San Michali Cheese at least four months.

Is Anevato Cheese similar to San Michali Cheese?

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

Can I substitute Anevato Cheese for San Michali Cheese?

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

Does Anevato Cheese taste like San Michali Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while San Michali Cheese is salty, peppery.

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 San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Anevato Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while San Michali Cheese is compact, with very small irregular holes.