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Anevato

A soft cheese with a grainy texture produced traditionally from sheep’s milk or goat's milk or from a mixture of the two.
Produced in Grevena prefecture and in the Voiou province of Kozani prefecture.
This cheese has been produced for very many years. It is produced using traditional technology and ripened in the defined geographical area.
The milk is heated to 18-22°C and when its acidity reaches 35°C it is placed in a cold room at 2-4°C for 24 hours. This is followed by heating to 12-14°C and addition of a small amount of rennet in order to bring about curdling within 12 hours. The curd is then cut, drained for 12 hours, salted on the surface and left to ripen for not less than 2 months.

Name of Group of Producers:

Kourellas S.A.

51100 Megara (Grevena)

Inspection Body:

The Directorate of Agriculture of the Grevena prefecture

51100 Grevena

The Directorate of Agriculture of the Kozani - Prefecture

50100 Kozani
Date of Registration: 21.06.96

 

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