Anevato Cheese vs Soft Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep milk.

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 Soft Cheese?

Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.

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

• Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Soft Cheese (cow, goat, sheep)
• Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Soft Cheese (spreadable, smooth to runny)
• Aging: Anevato Cheese (at least 2 months), Soft Cheese (unmatured to about 1 month)
• Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Soft Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Anevato Cheese Taste Like Soft Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Soft Cheese brings mild character. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Soft Cheese at unmatured to about 1 month.

Can You Substitute Anevato Cheese for Soft Cheese?

Anevato Cheese can stand in for Soft 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 spreadable, smooth to runny. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Soft Cheese brings mild notes.

Which Is Better, Anevato Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Soft Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Anevato Cheese the same as Soft Cheese?

No, they're distinct cheeses. Anevato Cheese is made from goat or sheep milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Anevato Cheese is typically aged at least 2 months, Soft Cheese unmatured to about 1 month.

Is Anevato Cheese similar to Soft Cheese?

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

Can I substitute Anevato Cheese for Soft Cheese?

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

Does Anevato Cheese taste like Soft Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Soft Cheese is 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 Soft Cheese made of?

Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.

Which should I choose, Anevato Cheese or Soft Cheese?

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