Anevato is a Î ÎŸÎ (POP) cheese which is produced in both the prefecture of Grevena and in the province of Boiou of the Kozani prefecture from ewesâ€™ milk, goatsâ€™ milk or a combination of both. It is a soft, grainy cheese, white in colour, with a pleasant taste and aroma, without shape, rind or holes, usually served with a spoon. It has a 60% maximum humidity and a 45% fat content.
For its production, milk is stored at 18-22C until it obtains the correct acidity. It is then placed into cooling booths in 2-4C, where it stays for 24 hours. It is then warmed up to 12-14C; rennet is then added to coagulate the produce within 12 hours. Afterwards, the mixture is divided and allowed to remain in the cheese booth for another 12 hours. Finally, it is strained, salted and allowed to mature for at least 2 months.
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