Anevato

Important Facts
Country of Origin Greece
Specific Origin Western Macedonia
Certification PDO (1994)
Milk Type Ewe's or goat's milk or mixtures of both
Milk Treatment Left at 64°–68°F to sour and curdle, rennet is optional
Fat Content Maximum fat in dry matter of at least 45%, maximum moisture of 60%
Moisture Content Maximum moisture of 60%
Texture Soft, spreadable with a grainy texture
Flavor Pleasant sourish and refreshing flavor
Forms Bulk or plastic containers

About Anevato Cheese

Anevato is a traditional Greek cheese with a PDO designation, made in western Macedonia from ewe's, goat's milk, or a mixture of both. It is soft, spreadable, and grainy, with a light saltiness and a pleasant, sourish flavor. Traditionally, shepherds produced Anevato using raw milk curdled with natural lactic microflora. They drained it in cheesecloths, added salt, and mixed thoroughly before storing it in cold rooms. It has specific moisture and fat content requirements and a final product pH of about 4.0–4.3. Nowadays, local dairies produce it in limited quantities, selling it in bulk or plastic containers. Anevato is enjoyed as a table cheese or spread on bread.

Derived from the word "un-kneaded" in Greek, Anevato comes from Grevena, Western Macedonia. This raw milk cheese is granular, creamy, soft, and unique in flavor—salty, acidic, tangy, and fresh. Awarded PDO status in 1996, it pairs well with honey, fruits, or in traditional Greek pies. The cheese's color ranges from white to pale pink, and it offers a mild aroma. It is a testament to Greece's rich dairy heritage and the expertise of its local shepherds.

Anevato's history stretches back to ancient Greece, primarily produced by shepherds in Western Macedonia. It is the only Greek PDO cheese that may be made entirely from goat's milk. This fresh cheese embodies the region's dairy heritage and the shepherds' cheese-making skills, offering a taste experience enjoyed for millennia.

Anevato Cheeses on AnyCheese

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