(Ανεβατό)
This is one of the five kinds of Greek cheeses that can be made entirely from goat's milk, however, it is usually made from sheep milk or a blend of sheep and goat milk. This soft, grainy cheese has been produced for many years exclusively in Grevena Prefecture and the Voio area in Kozani Prefecture.
In the past, it was produced in western Macedonia by local shepherds, who would rennet their milk in the morning and leave the curd to rise during the day. Its name is even derived from this method – anevato means 'the cheese that rises'.
Today, the procedure begins with storing the milk at 18 to 22°C . When it obtains the needed acidity, it is moved to cooling chambers for 24 hours, and rennet and salt are later added. This cheese takes two months to mature. The flavour of Anevato cheese is described as acidic, fresh, and quite rich.
Since it has such a creamy texture and no crust, it is usually eaten with a spoon. With a refreshing, pleasant, slightly salty taste, this unique cheese can be served alongside any meal or enjoyed with a glass of wine.
