Anevato

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Anevato ( Greek Ανεβατό ) is a Greek cream cheese made from sheep's milk , goat's milk , or a mixture of both. It is made in the mountains of the Grevena regional district and the municipality of Voio in the Kozani regional district in the northern Greek region of Western Macedonia in the traditional way from raw milk or in small cheese dairies from pasteurized milk. Anevato has been a protected designation of origin (PDO) since 1996 .

properties

Anevato is a white, spreadable cream cheese with a grainy texture, similar to cottage cheese . It has a slightly salty and sour, refreshing taste with a clear milk aroma and contains a maximum of 60% moisture and at least 45% fat in the dry matter . Anevato is mainly consumed as a table cheese or as a topping on bread.

Microbiological investigations by Anevato made from raw goat milk showed that bacteria of the Lactococcus lactis species dominate in chilled cheese up to an age of 15 days . Later, at 30 and 60 days of age, species of Lactobacillus gain the upper hand.

Manufacturing

Up until the end of the 20th century, the Anevato was made exclusively by hand from sheep's milk , goat's milk, or a mixture of both. It was traditionally made by shepherds with large flocks of sheep and goats in the mountains of the Grevena regional district and the municipality of Voio in the Kozani regional district in northern Greece's Western Macedonia region . For this purpose they transferred milked morning raw milk with rennet , before they drove the animals on their pasture. During the day the curdled cheese mass rose on the whey, hence the name Anevato ( ascended cheese ). After returning in the afternoon, the cheese was skimmed off and allowed to drain. Once a week the shepherds returned to their villages to see their families and sell the cheese. Anevato (Ανεβατό) has been a protected designation of origin (PDO) since 1996 .

Following traditional production, raw milk is left in small cheese dairies for twelve hours at 18 to 20 ° C for natural acidification by Lactococcus lactis. The addition of rennet is optional. The precipitated cheese mass is cut into cubes measuring approximately 2 × 2 cm and left to stand for four to five hours until the cubes have risen to the surface of the whey. They are skimmed off and left to drain in towels for 24 hours, seasoned with one to two percent salt, mixed well and kept refrigerated until sold.

Today, production mostly takes place from pasteurized milk in cheese factories in the region of origin. To improve shelf life and product quality, undesirable bacteria are suppressed by using starter cultures from various mesophilic strains of Lactococcus lactis. Anevatos made with pasteurized milk lags behind that of raw milk cheese, while the texture is not compromised. The finished Anevato is usually packed in a protective atmosphere in plastic containers weighing 250 grams and one or five kilograms. It is left to mature for at least two months at a temperature of 4 ° C.

supporting documents

  1. ↑ a b c d Magdalini Hatzikamari: Anevato . In: Catherine Donnelly (Ed.): The Oxford Companion to Cheese . Oxford University Press, Oxford 2016, ISBN 978-0-19-933088-1 , pp. 30 .
  2. ↑ a b c d Maria Belén López Morales, Thomas Bintsis, Efstathios Alichanidis, Karol Herian, Paul Jelen, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Everaldo Attard, Anthony Grupetta, Stefania Carpino, Tânia G. Tavares, F. Xavier Malcata: Soft Cheeses (with Rennet) . In: Photis Papademas, Thomas Bintsis (Ed.): Global Cheesemaking Technology. Cheese Quality and Characteristics . John Wiley & Sons, Hoboken, NJ and Chichester 2018, ISBN 978-1-119-04615-8 , chap. 4 , p. 301-325 , doi : 10.1002 / 9781119046165.ch4 .
  3. ↑ a b c Magdalini Hatzikamari, Evanthia Litopoulou-Tzanetaki, Nikolaos Tzanetakis: Microbiological characteristics of Anevato: a traditional Greek cheese . In: Journal of Applied Microbiology . tape 87 , no. 4 , 1999, p. 595-601 , doi : 10.1046 / j.1365-2672.1999.00857.x .
  4. ↑ a b c Evanthia Litopoulou-Tzanetaki, Nicolaos Tzanetakis: Microbiological characteristics of Greek traditional cheeses . In: Small Ruminant Research . tape 101 , no. 1-3 , 2011, pp. 17-32 , doi : 10.1016 / j.smallrumres.2011.09.022 .
  5. ↑ Regulation (EC) No. 1107/96 of the Commission of June 12, 1996 on the registration of geographical indications and designations of origin in accordance with the procedure under Article 17 of Regulation (EEC) No. 2081/92 of the Council , accessed on January 19, 2020
  6. ↑ Vassilios Xanthopoulos, Anna Polychroniadou, Evanthia Litopoulou-Tzanetaki, Nicolaos Tzanetakis: Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter . In: Food Science and Technology . tape 33 , no. 7 , 2000, pp. 483-488 , doi : 10.1006 / fstl.2000.0699 .