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[[Image:Anevato cheese.jpg|300px|thumb|right|Anevato cheese]] <br />
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Anevato is a [[:Category:Greek recipes#ΠΟΠ (POP) ingredients|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.<br />
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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.<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Greek cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
[[Category:PDO-PGI-TSG ingredients]]<br />
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