Anevato Cheese vs Taleggio Cheese

Q: Is Anevato Cheese the same as Taleggio Cheese?

No. Anevato Cheese and Taleggio 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 Taleggio Cheese?

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

Q: Which should I choose, Anevato Cheese or Taleggio 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

Taleggio Cheese

Anevato Cheese is a soft, spreadable with a grainy texture goat or sheep-milk cheese from Greece, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow 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 Taleggio Cheese?

Taleggio is a semisoft Italian cheese with a washed, smear-ripened rind and a strong smell. The taste is milder than the aroma suggests, creamy and pale yellow inside, with an unusual fruity tang.

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

Origin: Anevato Cheese (Greece), Taleggio Cheese (Italy)
Milk type: Anevato Cheese (Ewe's or goat's milk or mixtures of both), Taleggio Cheese (cow's milk)
Milk treatment: Anevato Cheese (Left at 64°–68°F to sour and curdle, rennet is optional), Taleggio Cheese (Heated to 90–95°F)
Texture: Anevato Cheese (Soft, spreadable with a grainy texture), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Aging: Anevato Cheese (at least 2 months), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Anevato Cheese (Pleasant sourish and refreshing flavor), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Anevato Cheese	Taleggio Cheese
Country of Origin	Greece	Italy
Specific Origin	Western Macedonia	Val Taleggio, Po Valley
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	Heated to 90–95°F
Texture	Soft, spreadable with a grainy texture	Soft, slightly melting under the rind, firmer towards the center
Rind	—	Soft, thin, pinkish-red
Aging	At least 2 months	At least 35 (up to 50) days
Taste	Pleasant sourish and refreshing flavor	Sweet, delicate, slightly sour

Taste Comparison: Does Anevato Cheese Taste Like Taleggio Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Anevato Cheese offers distinct milky aroma, contrasted with Taleggio Cheese's herbaceous, aromatic. More specifically, Anevato Cheese shows lightly salty and sour, refreshing, with a clear milky note, while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. Aging plays into this as well. Anevato Cheese at at least 2 months develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Anevato Cheese for Taleggio Cheese?

Anevato Cheese can stand in for Taleggio 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, slightly melting under the rind, firmer towards the center. Flavor-wise, Anevato Cheese reads as pleasant sourish and refreshing flavor while Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Anevato Cheese or Taleggio 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, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Anevato Cheese suits recipes that want pleasant sourish and refreshing flavor notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.

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Frequently Asked Questions

Is Anevato Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Anevato Cheese originates in Greece, while Taleggio Cheese comes from Italy. Anevato Cheese is made from goat or sheep milk; Taleggio Cheese uses cow. Aging also differs: Anevato Cheese is typically aged at least 2 months, Taleggio Cheese at least 35 (up to 50) days.

Is Anevato Cheese similar to Taleggio Cheese?

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

Can I substitute Anevato Cheese for Taleggio Cheese?

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

Does Anevato Cheese taste like Taleggio Cheese?

Anevato Cheese reads as pleasant sourish and refreshing flavor, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Anevato Cheese leans distinct milky aroma, and Taleggio Cheese is closer to herbaceous, aromatic.

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 Taleggio Cheese made of?

Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.

Which should I choose, Anevato Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anevato Cheese is soft, spreadable with a grainy texture, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.