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Cheese from Greece, West Macedonia
Anevato is a soft, grainy Greek cheese made from raw sheep or goat milk, or a mix. The milk sours at 18–22 °C, is chilled for a day, then set slowly with a little rennet over 12 hours. The curd drains for 12 hours, is salted on the surface and ripens for at least two months. Made in 6 steps over 2.1 months. The longest step, ripen, takes at least 2 months (European Commission). Lactococcus lactis, the most abundant lactic species, dominant for the first 15 days and Lactobacilli, which take over after 30 days do most of the fermenting.
| Main step | at least 2 monthsSet[anevato-pdo] | Ripen |
|---|---|---|
| Temperature | 18–22 °CSet[anevato-pdo] | Sour the milk |
| Sheep milk, goat milk or both · From traditionally reared flocks in the PDO area[anevato-pdo] |
| Natural milk flora · The milk is left to sour on its own before renneting[anevato-pdo][hatzikamari1999] |
| Rennet (a little)[anevato-pdo] |
| Salt · Rubbed on the surface after draining[anevato-pdo] |
| Starter: spontaneous (milk's own lactic flora) |
Total time across the recorded steps: 2.1 months
What changes: Raw sheep or goat milk sours on its own until it reaches 35 °D
Output: soured milk.
Microbes at work in this step
the milk's own lactic bacteria turn lactose into lactic acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Anevato is soured first and chilled for a day, and only then set with a little rennet at a cool 12–14 °C, slowly over 12 hours. Its PDO also requires at least two months of ripening, so it is a ripened spread rather than a fresh one.
In a study of nine raw goat-milk batches, Gram-negative bacteria and coliforms were high, and lower in cheese made in March and May, when the pH was lower and lactic bacteria were higher. The authors advised better milk quality or heat-treated milk, and suggested Lactococcus lactis as a starter to suppress unwanted organisms.
Every number is labelled with how it is known. How this atlas is made
The PDO file says the cheese has been made by a traditional method for many years and ripens inside the delimited area. It was registered as a PDO in 1996.
