Graviera Naxou Cheese vs Tilsit Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Tilsit Cheese is semi-hard and made from cow milk, originating in Germany.

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 Tilsit Cheese?

Tilsit, also spelled Tilsiter, is a pale yellow semihard smear-ripened cow's milk cheese created in the mid-19th century by Prussian-Swiss settlers in the East Prussian town of Tilsit. It is medium firm with irregular holes, and often flavoured with caraway seed.

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

• Origin: Graviera Naxou Cheese (Greece), Tilsit Cheese (Germany)
• Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Tilsit Cheese (Cow’s milk)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Tilsit Cheese (Raw and pasteurized)
• Texture: Graviera Naxou Cheese (Elastic), Tilsit Cheese (Semi-Hard)
• Rind: Graviera Naxou Cheese (Smear rind), Tilsit Cheese (Washed-rind/ Dry rind)
• Aging: Graviera Naxou Cheese (3 months), Tilsit Cheese (3 months / Variable)

Side-by-Side Comparison

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

Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Tilsit Cheese's pungent, complex. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Tilsit Cheese leans toward northern: pungent aroma, sweet; swiss: strong, sweetness. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Tilsit Cheese at 3 months / variable.

Can You Substitute Graviera Naxou Cheese for Tilsit Cheese?

Graviera Naxou Cheese can stand in for Tilsit 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 semi-hard.

Which Is Better, Graviera Naxou Cheese or Tilsit 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 semi-hard profile, Tilsit Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Tilsit Cheese?

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

Is Graviera Naxou Cheese similar to Tilsit Cheese?

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

Can I substitute Graviera Naxou Cheese for Tilsit Cheese?

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

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

Tilsit Cheese is made from cow milk (raw and pasteurized), using traditional rennet. It's typically aged 3 months / variable. It originates in Germany.

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

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Tilsit Cheese is semi-hard.