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Cheese from Greece
Anevato is a soft Greek cheese of granular structure, made from sheep or goat milk, or a mix. The milk is incubated 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.
| Sheep milk, goat milk or both | From traditionally reared flocks in the PDO area[anevato-pdo] |
| Renneta little | [anevato-pdo] |
| Salt | Added on the surface after draining[anevato-pdo] |
Total time across the recorded steps: 2.1 months
What changes: Sheep or goat milk is held at 18–22 °C until its acidity reaches 35 °D
Output: soured milk.
Microbes at work in this step
Not documented for this step.
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 a soft Greek cheese of granular structure, made from sheep or goat milk, or a mix. The milk is incubated 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 found; lactococci dominated until 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 |
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 soft cheese rather than a fresh one.
In a study of nine raw goat-milk batches, Gram-negative bacteria were high, while Enterobacteriaceae and coliforms were considerably lower. They were lower in curd made in May than in January (by about 3 log) or March (by about 2.5 log), which coincided with lower pH and higher lactic bacteria in March and May. The authors advised better milk quality or heat-treated milk, and suggested Lactococcus lactis as a starter to suppress unwanted organisms. Where the milk is raw, ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat such a cheese, because of Listeria, Salmonella and enterohaemorrhagic E. coli.
Hazards the sources name: Enterobacteriaceae and coliforms (hygiene indicators, not named pathogens), considerably lower than Gram-negative counts and lower in May than in January or March.
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.
