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 fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.
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 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. More specifically, Kalathaki Limnou Cheese shows soft, white cheese with a slightly acidic taste and rich aroma. carries marks of the baskets used., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.