Graviera Naxou Cheese vs Idiazabal Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

What's the Difference Between Graviera Naxou Cheese and Idiazabal Cheese?

• Origin: Graviera Naxou Cheese (Greece), Idiazabal Cheese (Spain)
• Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Idiazabal Cheese (Sheep)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Idiazabal Cheese (Raw)
• Texture: Graviera Naxou Cheese (Elastic), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Graviera Naxou Cheese (Smear rind), Idiazabal Cheese (Hard, smooth)
• Aging: Graviera Naxou Cheese (3 months), Idiazabal Cheese (60 days)

Side-by-Side Comparison

Taste Comparison: Does Graviera Naxou Cheese Taste Like Idiazabal Cheese?

Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Idiazabal Cheese's lactic, roasted, animal, nutty, vegetable. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Idiazabal Cheese leans toward ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity.. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Idiazabal Cheese at 60 days.

Can You Substitute Graviera Naxou Cheese for Idiazabal Cheese?

Graviera Naxou Cheese can stand in for Idiazabal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for firm, slightly elastic.

Which Is Better, Graviera Naxou Cheese or Idiazabal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a firm, slightly elastic profile, Idiazabal Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Idiazabal Cheese comes from Spain. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Idiazabal Cheese uses sheep. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Idiazabal Cheese 60 days.

Is Graviera Naxou Cheese similar to Idiazabal Cheese?

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

Can I substitute Graviera Naxou Cheese for Idiazabal Cheese?

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

Does Graviera Naxou Cheese taste like Idiazabal Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

Which should I choose, Graviera Naxou Cheese or Idiazabal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Idiazabal Cheese is firm, slightly elastic.