Kalathaki Limnou Cheese vs Reblochon Cheese
Kalathaki Limnou Cheese
Reblochon Cheese
Kalathaki Limnou Cheese is a soft 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 Kalathaki Limnou Cheese?
Kalathaki Limnou is a PDO-certified cheese from the island of Lemnos in Greece. It is made primarily from sheep's milk, or a mixture of sheep's and goat's milk. This cheese has a soft texture and a mild, slightly salty flavor. Its unique basket shape (kalathaki means "small basket") gives it a distinctive appearance, and it is often enjoyed in salads or as a table cheese.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Kalathaki Limnou Cheese and Reblochon Cheese?
- Origin: Kalathaki Limnou Cheese (Greece), Reblochon Cheese (France)
- Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Kalathaki Limnou Cheese (Pasteurized), Reblochon Cheese (Raw)
- Texture: Kalathaki Limnou Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Kalathaki Limnou Cheese (No external rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Reblochon Cheese (3 to 4 months)
- Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Kalathaki Limnou Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Lemnos, Aegean Sea | Haute-Savoie And Savoie |
| Milk Type | Pasteurized sheep's milk, Goat’s milk (up to 30%) | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | No external rind | Yellow-orange covered with a thin white mold |
| Aging | Three weeks at 14-18°C, then at least two months at <6°C | 3 to 4 months |
| Taste | Pleasant, slightly acidic | Creamy, nutty |
Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Reblochon Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Kalathaki Limnou Cheese for Reblochon Cheese?
Kalathaki Limnou Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Kalathaki Limnou Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Kalathaki Limnou Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Kalathaki Limnou Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Kalathaki Limnou Cheese originates in Greece, while Reblochon Cheese comes from France. Kalathaki Limnou Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Reblochon Cheese 3 to 4 months.
Is Kalathaki Limnou Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kalathaki Limnou Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Kalathaki Limnou Cheese taste like Reblochon Cheese?
Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Reblochon Cheese is creamy, nutty.
What is Kalathaki Limnou Cheese made of?
Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. 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, Kalathaki Limnou Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.