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Anevato

SoftMixed MilkGreece, MacedoniaPDO

Curd cheese from western Macedonia.

Aging Time

Eat fresh — up to 14 days

Style: Soft
Milk: Mixed
Origin: Greece · Macedonia
Ripening: Fresh · eat within 14 days

Tasting Board

Texture

Soft, spreadable

Flavor

Sour, tangy

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

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Feta is effectively a pickled cheese. It is dry-salted first and then ripened submerged in brine, and that combination of salt and sheep-milk fat makes it the most assertive cheese in the fresh category. The specification is unusually prescriptive: it fixes not only the seven producing regions and the milk blend, but the breeds, their diet, a two-month minimum in brine, and a ban on additives and colouring. The wider market has not respected any of it — the word has been applied to almost any white brined cheese, frequently cow-milk and frequently pre-crumbled, and the gap in quality is substantial. Sheep milk supplies the weight and richness that hold the salt in balance; lean cow-milk versions lose that balance entirely. Goat-milk versions from small producers can be excellent in a leaner, more lemony register.

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