The history of the Anevato PDO is linked to the tradition of breeding and producing cheese with the milk from goats and sheep that graze on the mountains in the production area, at an altitude of approximately 800 m. According to this tradition, the shepherds milked the animals in the morning, collected the milk in cauldrons and added small quantities of rennet; in the evening, after having pastured the animals, the shepherds came back and found the cheese "surfaced" and separated from the whey. The name of the cheese itself derives from this practice, since Anevato literally means, "risen". Once a week the shepherds went back to their villages to restock whatever they needed and to promote their Anevato at the market.
The Anevato PDO is a white soft cheese, with no rind, no shading, nor holes. Its taste is slightly salty, fairly mild, characterised by a particular aroma; furthermore, it is characterised by a pleasant scent.
The Anevato PDO should be kept in the refrigerator and once opened it preferably should be eaten within three days. The Anevato PDO is a table cheese that can be eaten on its own or with bread. This cheese is used as ingredient for salads or also as filling for cakes; it is furthermore combined with typical dishes from the region and served with white wines.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
15 - Individual visits per month (average)
784 - All individual visits
18 08 2016 - Date of publication of this article
27 11 2016 - Date of last edit