Kalathaki Limnou Cheese vs Sainte-Maure de Touraine Cheese

Q: Is Kalathaki Limnou Cheese the same as Sainte-Maure de Touraine Cheese?

No. Kalathaki Limnou Cheese and Sainte-Maure de Touraine Cheese are distinct cheeses from Greece and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Is Kalathaki Limnou Cheese similar to Sainte-Maure de Touraine Cheese?

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

Q: Can I substitute Kalathaki Limnou Cheese for Sainte-Maure de Touraine Cheese?

In most recipes you can swap Kalathaki Limnou Cheese for Sainte-Maure de Touraine Cheese, though the result will shift in richness and milk character.

Q: Does Kalathaki Limnou Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: 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.

Q: What is Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Q: Which should I choose, Kalathaki Limnou Cheese or Sainte-Maure de Touraine Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Kalathaki Limnou Cheese

Sainte-Maure de Touraine Cheese

Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat 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 Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.

What's the Difference Between Kalathaki Limnou Cheese and Sainte-Maure de Touraine Cheese?

Origin: Kalathaki Limnou Cheese (Greece), Sainte-Maure de Touraine Cheese (France)
Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Sainte-Maure de Touraine Cheese (goat’s milk)
Milk treatment: Kalathaki Limnou Cheese (Pasteurized), Sainte-Maure de Touraine Cheese (Raw)
Texture: Kalathaki Limnou Cheese (Soft), Sainte-Maure de Touraine Cheese (semi-soft)
Rind: Kalathaki Limnou Cheese (No external rind), Sainte-Maure de Touraine Cheese (Gray-blue)
Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

	Kalathaki Limnou Cheese	Sainte-Maure de Touraine Cheese
Country of Origin	Greece	France
Specific Origin	Lemnos, Aegean Sea	Indre-Et-Loire And Bordering Cantons
Milk Type	Pasteurized sheep's milk, Goat’s milk (up to 30%)	Goat’s milk
Milk Treatment	Pasteurized	Raw
Texture	Soft	Semi-soft
Rind	No external rind	Gray-blue
Aging	Three weeks at 14-18°C, then at least two months at <6°C	Minimum of ten days
Taste	Pleasant, slightly acidic	—

Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. 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 Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Kalathaki Limnou Cheese for Sainte-Maure de Touraine Cheese?

Kalathaki Limnou Cheese can stand in for Sainte-Maure de Touraine 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 semi-soft.

Which Is Better, Kalathaki Limnou Cheese or Sainte-Maure de Touraine 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 semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Kalathaki Limnou Cheese the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Kalathaki Limnou Cheese originates in Greece, while Sainte-Maure de Touraine Cheese comes from France. Kalathaki Limnou Cheese is made from goat or sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Kalathaki Limnou Cheese similar to Sainte-Maure de Touraine Cheese?

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

Can I substitute Kalathaki Limnou Cheese for Sainte-Maure de Touraine Cheese?

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

Does Kalathaki Limnou Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Kalathaki Limnou Cheese or Sainte-Maure de Touraine Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Sainte-Maure de Touraine Cheese is semi-soft.