🧀 Anevato

Anevato is a soft Greek cheese of goat's or sheep's milk, with a grainy texture and a slight tang. It is made only in the prefecture of Grevena and the Voio district of Kozani, and it matures for at least two months. The name has been protected in the EU as a PDO since 1996. ¹³

Where the milk comes from. The application describes local breeds known as greveniotika: a ewe gives about 120 kg of milk a year and a goat about 150 kg, but that milk is rich in fat. The animals graze freely on meadows above 800 m, in mountain country with a continental climate and plenty of spring water. According to the application, these pastures are what shape the flavour and properties of the finished cheese. ⁴

Why it takes so long. The milk first ripens at 18–22 °C until its acidity reaches 35 °D. It then spends a full day in the cold at 2–4 °C, after which it is warmed to 12–14 °C and given a very small amount of rennet. With so little rennet and such a low temperature, coagulation takes 12 hours. The curd is separated, left to drain for 12 hours, salted on top and set aside to mature. ³

What it turns out like. The cheese contains at least 22% fat. The taste is mildly sour and the aroma distinctive. A comparison in EU documents shows where it sits among Greek spreadable cheeses: Anevato is thicker than Xygalo and saltier, because the salt goes into the drained curd rather than into the milk. ⁴⁵

Why it matters to you. Look on the pack for the name Anevato with the PDO mark, the control mark ΑΝΕΒ, a serial number and the production date: they help trace the cheese. The summary specification does not say whether the milk is pasteurised, so check the label if that matters to you. Vegetarians should note that the recipe includes rennet. ³