Anthotyro Cheese vs Reblochon Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
What Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Anthotyro Cheese and Reblochon Cheese?
- Origin: Anthotyro Cheese (Greece), Reblochon Cheese (France)
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Reblochon Cheese (Raw)
- Texture: Anthotyro Cheese (hard, whey), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Anthotyro Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Anthotyro Cheese (salty, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Anthotyro Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Haute-Savoie And Savoie |
| Milk Type | Goat's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized where law allows | Raw |
| Texture | Hard, whey | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Salty, tangy | Creamy, nutty |
Taste Comparison: Does Anthotyro Cheese Taste Like Reblochon Cheese?
Anthotyro Cheese reads as salty, tangy, while Reblochon Cheese brings creamy, nutty character. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Anthotyro Cheese for Reblochon Cheese?
Anthotyro Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Anthotyro Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Anthotyro Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Reblochon Cheese comes from France. Anthotyro Cheese is made from goat or sheep milk; Reblochon Cheese uses cow.
Is Anthotyro Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Reblochon Cheese?
Anthotyro Cheese reads as salty, tangy, while Reblochon Cheese is creamy, nutty.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Anthotyro Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Reblochon Cheese is ivory-colored, creamy and supple.