Graviera Naxou Cheese vs Reblochon Cheese

Q: Is Graviera Naxou Cheese the same as Reblochon Cheese?

No. Graviera Naxou Cheese and Reblochon Cheese are distinct cheeses from Greece and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Graviera Naxou Cheese for Reblochon Cheese?

In most recipes you can swap Graviera Naxou Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Does Graviera Naxou Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Graviera Naxou Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Graviera Naxou Cheese

Reblochon Cheese

Graviera Naxou Cheese is a elastic cow, 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 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 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 Naxou Cheese and Reblochon Cheese?

Origin: Graviera Naxou Cheese (Greece), Reblochon Cheese (France)
Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Graviera Naxou Cheese (pasteurized), Reblochon Cheese (Raw)
Texture: Graviera Naxou Cheese (Elastic), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Graviera Naxou Cheese (Smear rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Graviera Naxou Cheese (3 months), Reblochon Cheese (3 to 4 months)

Side-by-Side Comparison

	Graviera Naxou Cheese	Reblochon Cheese
Country of Origin	Greece	France
Specific Origin	Naxos	Haute-Savoie And Savoie
Milk Type	Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Elastic	Ivory-colored, creamy and supple
Rind	Smear rind	Yellow-orange covered with a thin white mold
Aging	3 months	3 to 4 months
Taste	—	Creamy, nutty

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

Their flavor profiles are distinct. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Graviera Naxou Cheese for Reblochon Cheese?

Graviera Naxou Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple.

Which Is Better, Graviera Naxou Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Graviera Naxou Cheese the same as Reblochon Cheese?

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

Is Graviera Naxou Cheese similar to Reblochon Cheese?

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

Can I substitute Graviera Naxou Cheese for Reblochon Cheese?

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

Does Graviera Naxou Cheese taste like Reblochon 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 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 Naxou Cheese or Reblochon Cheese?

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