Graviera Kritis Cheese vs Reblochon Cheese

Graviera Kritis Cheese is a hard 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 Graviera Kritis Cheese?

Graviera Kritis is the Cretan version of graviera, a hard Greek sheep's milk cheese with protected designation of origin status. It ripens for at least five months and tastes slightly sweet, with a burnt caramel note.

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 Graviera Kritis Cheese and Reblochon Cheese?

• Origin: Graviera Kritis Cheese (Greece), Reblochon Cheese (France)
• Milk type: Graviera Kritis Cheese (Sheep's milk, Goat's milk (up to 20%)), Reblochon Cheese (Raw whole cow’s milk)
• Texture: Graviera Kritis Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Graviera Kritis Cheese (Natural rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Graviera Kritis Cheese (At least 3 months), Reblochon Cheese (3 to 4 months)
• Taste: Graviera Kritis Cheese (Nutty, Sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Graviera Kritis Cheese Taste Like Reblochon Cheese?

Graviera Kritis Cheese reads as nutty, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Graviera Kritis Cheese shows mellow, nutty, slightly sweet when young, sharpens and becomes slightly peppery as it ages, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Graviera Kritis Cheese at at least 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Graviera Kritis Cheese for Reblochon Cheese?

Graviera Kritis Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Graviera Kritis Cheese reads as nutty, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Graviera Kritis Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Graviera Kritis Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Graviera Kritis Cheese suits recipes that want nutty, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Graviera Kritis Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Graviera Kritis Cheese originates in Greece, while Reblochon Cheese comes from France. Graviera Kritis Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Graviera Kritis Cheese is typically aged at least 3 months, Reblochon Cheese 3 to 4 months.

Is Graviera Kritis Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Graviera Kritis Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Graviera Kritis Cheese taste like Reblochon Cheese?

Graviera Kritis Cheese reads as nutty, sweet, while Reblochon Cheese is creamy, nutty.

What is Graviera Kritis Cheese made of?

Graviera Kritis Cheese is made from goat or sheep milk (raw), using animal rennet. It's typically aged at least 3 months. 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, Graviera Kritis Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Kritis Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.