Kanafeh Cheese vs Reblochon Cheese
Kanafeh Cheese is a soft cheese from Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Kanafeh Cheese?
Knafeh is an Arab dessert of spun kadayif pastry layered with soft white cheese and soaked in sugar syrup. Nablus in Palestine is known for its version, made with the city's firm, salty Nabulsi cheese and served hot under crushed pistachios.
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 Kanafeh Cheese and Reblochon Cheese?
- Origin: Kanafeh Cheese (Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey), Reblochon Cheese (France)
- Texture: Kanafeh Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Kanafeh Cheese (sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Kanafeh Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria And Turkey | France |
| Specific Origin | Levant | Haute-Savoie And Savoie |
| Milk Type | — | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Sweet | Creamy, nutty |
Taste Comparison: Does Kanafeh Cheese Taste Like Reblochon Cheese?
Kanafeh Cheese reads as sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Kanafeh Cheese shows sugar syrup with rose water or orange blossom water, salty cheese, crushed pistachio, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Kanafeh Cheese for Reblochon Cheese?
Kanafeh 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, Kanafeh Cheese reads as sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Kanafeh 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 Kanafeh Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Kanafeh Cheese suits recipes that want sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Kanafeh Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Kanafeh Cheese originates in Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey, while Reblochon Cheese comes from France.
Is Kanafeh Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kanafeh Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Kanafeh Cheese taste like Reblochon Cheese?
Kanafeh Cheese reads as sweet, while Reblochon Cheese is creamy, nutty.
What is Kanafeh Cheese made of?
Kanafeh Cheese is made from milk. It originates in Azerbaijan, Egypt, Greece, Iran, Israel, Jordan, Lebanon, Palestine, Syria and Turkey.
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, Kanafeh Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kanafeh Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.