Anevato cheese

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Anevato cheese

Anevato is a ΠΟΠ (POP) cheese which is produced in both the prefecture of Grevena and in the province of Boiou of the Kozani prefecture from ewes’ milk, goats’ 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.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Anevato cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Anevato cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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