Graviera Naxou Cheese vs Salers Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Salers Cheese is firm 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 Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

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

• Origin: Graviera Naxou Cheese (Greece), Salers Cheese (France)
• Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Salers Cheese (cow's milk)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Salers Cheese (unpasteurized)
• Texture: Graviera Naxou Cheese (Elastic), Salers Cheese (Firm)
• Rind: Graviera Naxou Cheese (Smear rind), Salers Cheese (Thick gray)
• Aging: Graviera Naxou Cheese (3 months), Salers Cheese (Minimum of three months, up to forty-five months)

Side-by-Side Comparison

Taste Comparison: Does Graviera Naxou Cheese Taste Like Salers 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 Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Graviera Naxou Cheese for Salers Cheese?

Graviera Naxou Cheese can stand in for Salers 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.

Which Is Better, Graviera Naxou Cheese or Salers 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 profile, Salers Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Salers Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Salers Cheese comes from France. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Salers Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Salers Cheese minimum of three months, up to forty-five months.

Is Graviera Naxou Cheese similar to Salers Cheese?

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

Can I substitute Graviera Naxou Cheese for Salers Cheese?

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

Does Graviera Naxou Cheese taste like Salers 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 Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

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

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