Among the 21 Greek PDO cheeses, Anevato is a bit of an anomaly. Read on to learn about this pristine white fluffy cheese, and what makes it stand out from its other local counterparts.
Where does Anevato come from?
Anevato is the only Greek PDO cheese than can be made with 100% goat’s milk. This unique fresh cheese originated from Western Macedonia where it has been made by local shepherds for generations. Currently, the PDO restricts its production to the Grevena prefecture, a mountain region known for its quality dairy, and the Voio area in Kozani prefecture.
How is Anevato made?
As well as goat’s milk, the PDO allows the use of sheep’s milk, or a combination of the two. Since they mainly produce Anevato during the summer months, the richer milk and warmer temperatures make the souring and fermentation an easier process. The process begins with storing the milk between 18-22°C until it reaches the desired acidity. At this point, the maker moves the cheese to a cooling chamber for 24 hours. Afterwards, they add rennet and salt and let the cheese mature for two months.
How to serve Anevato
At two months, Anevato has a pristine white colour, with the occasional tinge of pink. Its texture is soft and grainy and its flavour is acidic and fresh.
Due to its creamy texture, it is a very popular addition to salad and savoury pastries. Also, the locals often spread Anevato on toast or crackers. This young cheese pairs spectacularly with local wines such as Mavrodafni and Moschato.
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