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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