Graviera Cheese vs Reblochon Cheese
Graviera Cheese is a hard cow 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 Cheese?
Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.
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 Cheese and Reblochon Cheese?
- Origin: Graviera Cheese (Greece), Reblochon Cheese (France)
- Milk type: Graviera Cheese (cow's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Graviera Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Graviera Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Graviera Cheese (marked with a crisscross pattern from the draining cloth), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Graviera Cheese (at least 5 months for Crete graviera), Reblochon Cheese (3 to 4 months)
- Taste: Graviera Cheese (nutty, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Graviera Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Greece | Haute-Savoie And Savoie |
| Milk Type | Cow's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | Marked with a crisscross pattern from the draining cloth | Yellow-orange covered with a thin white mold |
| Aging | At least 5 months for Crete graviera | 3 to 4 months |
| Taste | Nutty, sweet | Creamy, nutty |
Taste Comparison: Does Graviera Cheese Taste Like Reblochon Cheese?
Graviera Cheese reads as nutty, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Graviera Cheese shows slightly sweet, burnt caramel in the crete version, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Graviera Cheese at at least 5 months for crete graviera develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Graviera Cheese for Reblochon Cheese?
Graviera 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 Cheese reads as nutty, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Graviera 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 Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Graviera Cheese suits recipes that want nutty, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Graviera Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Graviera Cheese originates in Greece, while Reblochon Cheese comes from France. Graviera Cheese is made from cow or sheep milk; Reblochon Cheese uses cow. Aging also differs: Graviera Cheese is typically aged at least 5 months for crete graviera, Reblochon Cheese 3 to 4 months.
Is Graviera Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Graviera Cheese taste like Reblochon Cheese?
Graviera Cheese reads as nutty, sweet, while Reblochon Cheese is creamy, nutty.
What is Graviera Cheese made of?
Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. 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 Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.