Herve Cheese vs Kefalotyri Cheese

Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Kefalotyri Cheese is hard and made from goat or sheep milk, originating in Cyprus and Greece.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

What Is Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

What's the Difference Between Herve Cheese and Kefalotyri Cheese?

• Origin: Herve Cheese (Belgium), Kefalotyri Cheese (Cyprus and Greece)
• Milk type: Herve Cheese (cow's milk), Kefalotyri Cheese (goat's or sheep's milk)
• Milk treatment: Herve Cheese (raw), Kefalotyri Cheese (pasteurized)
• Texture: Herve Cheese (soft, artisan), Kefalotyri Cheese (hard)
• Rind: Herve Cheese (washed), Kefalotyri Cheese (natural)
• Aging: Herve Cheese (about 3 months), Kefalotyri Cheese (2 to 3 months)
• Taste: Herve Cheese (smooth, spicy), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)

Side-by-Side Comparison

Taste Comparison: Does Herve Cheese Taste Like Kefalotyri Cheese?

Herve Cheese reads as smooth, spicy, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. On the nose, Herve Cheese offers pungent, strong, contrasted with Kefalotyri Cheese's rich, strong. More specifically, Herve Cheese shows sweet when young, spicy with age, while Kefalotyri Cheese leans toward drier and stronger when aged a year or more. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Kefalotyri Cheese at 2 to 3 months.

Can You Substitute Herve Cheese for Kefalotyri Cheese?

Herve Cheese can stand in for Kefalotyri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for hard. Flavor-wise, Herve Cheese reads as smooth, spicy while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.

Which Is Better, Herve Cheese or Kefalotyri Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a hard profile, Kefalotyri Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Kefalotyri Cheese fits dishes calling for salty, sharp, spicy, strong, tangy.

Frequently Asked Questions

Is Herve Cheese the same as Kefalotyri Cheese?

No, they're distinct cheeses. Herve Cheese originates in Belgium, while Kefalotyri Cheese comes from Cyprus and Greece. Herve Cheese is made from cow milk; Kefalotyri Cheese uses goat or sheep. Aging also differs: Herve Cheese is typically aged about 3 months, Kefalotyri Cheese 2 to 3 months.

Is Herve Cheese similar to Kefalotyri Cheese?

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

Can I substitute Herve Cheese for Kefalotyri Cheese?

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

Does Herve Cheese taste like Kefalotyri Cheese?

Herve Cheese reads as smooth, spicy, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy. Aromas also diverge. Herve Cheese leans pungent, strong, and Kefalotyri Cheese is closer to rich, strong.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

What is Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

Which should I choose, Herve Cheese or Kefalotyri Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Kefalotyri Cheese is hard.