Anevato

Anevato is a soft, granular-textured cheese produced by traditional methods from sheep's milk, goat's milk, or a mixture of the two, within the province of Grevena and the municipality of Voios in the province of Kozani, Greece. Registered as a PDO on 21 June 1996 under file number PDO-GR-0438, it is distinguished by its defined geographic origin and traditional production process.

About this designation

Anevato (Ανεβατό) holds PDO status, registered on 21 June 1996 under file number PDO-GR-0438, with eAmbrosia identifier EUGI00000013247. The specification defines it as a soft cheese with a granular structure, produced exclusively by traditional methods from sheep's milk, goat's milk, or a mixed ovine and caprine milk. The delimited geographic area comprises the province of Grevena and the municipality of Voios within the province of Kozani. Production requires the addition of a small quantity of rennet to induce coagulation over 12 hours; the resulting curd is then separated, drained for 12 hours, salted on the surface, and left to mature for at least 2 months in facilities located within the delimited zone. The milk must come from breeds of sheep and goats reared by traditional methods within that same geographic area. Authenticity is confirmed by a control tag bearing the code ANEV, a sequential number, and the date of production on the packaging. The control bodies responsible for oversight are the Direzione dell'Agricoltura Grevena, located in Grevena, and the Direzione dell'Agricoltura Kozani, located in Kozani. The specification permits no milk other than sheep's milk, goat's milk, or a mixture of the two.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-GR-0438 (eAmbrosia identifier EUGI00000013247).
• The specification permits only sheep's milk, goat's milk, or a mixed ovine and caprine milk; no other milk is permitted.
• Coagulation must occur over 12 hours, followed by draining for 12 hours, surface salting, and maturation for at least 2 months.
• Each package must carry a control tag bearing the code ANEV, a sequential number, and the date of production.