Kasseri Cheese vs Reblochon Cheese

Kasseri Cheese is a firm to hard goat and sheep-milk cheese from Greece, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Kasseri Cheese?

Kasseri is a pale yellow, medium-hard to hard Greek cheese made from sheep milk with at most 20% goat's milk. It belongs to the pasta filata family and is best known as the cheese in saganaki and kasseropita.

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 Kasseri Cheese and Reblochon Cheese?

• Origin: Kasseri Cheese (Greece), Reblochon Cheese (France)
• Milk type: Kasseri Cheese (goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Kasseri Cheese (Traditionally raw, increasingly pasteurized), Reblochon Cheese (Raw)
• Texture: Kasseri Cheese (Firm to hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Kasseri Cheese (Develops as ages), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Kasseri Cheese (at least 3 months), Reblochon Cheese (3 to 4 months)
• Taste: Kasseri Cheese (Rich), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Kasseri Cheese Taste Like Reblochon Cheese?

Kasseri Cheese reads as rich, while Reblochon Cheese brings creamy, nutty character. More specifically, Kasseri Cheese shows rich, complex flavors, buttery texture, flowery aroma when aged. similar to asiago and parmigiano reggiano when aged 10+ months., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Kasseri Cheese at at least 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Kasseri Cheese for Reblochon Cheese?

Kasseri Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Kasseri Cheese reads as rich while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Kasseri Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to hard cheese, go with Kasseri Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Kasseri Cheese suits recipes that want rich notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Kasseri Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Kasseri Cheese originates in Greece, while Reblochon Cheese comes from France. Kasseri Cheese is made from goat and sheep milk; Reblochon Cheese uses cow. Aging also differs: Kasseri Cheese is typically aged at least 3 months, Reblochon Cheese 3 to 4 months.

Is Kasseri Cheese similar to Reblochon Cheese?

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

Can I substitute Kasseri Cheese for Reblochon Cheese?

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

Does Kasseri Cheese taste like Reblochon Cheese?

Kasseri Cheese reads as rich, while Reblochon Cheese is creamy, nutty.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 3 months. 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, Kasseri Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kasseri Cheese is firm to hard, while Reblochon Cheese is ivory-colored, creamy and supple.