Kasseri Cheese vs Reblochon Cheese
Kasseri Cheese
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 semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.
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 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 2 months, peak at 10+ months), Reblochon Cheese (3 to 4 months)
- Taste: Kasseri Cheese (Rich), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Kasseri Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Thrace, Macedonia, Thessaly, Lesbos | Haute-Savoie And Savoie |
| Milk Type | Goat's and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Traditionally raw, increasingly pasteurized | Raw |
| Texture | Firm to hard | Ivory-colored, creamy and supple |
| Rind | Develops as ages | Yellow-orange covered with a thin white mold |
| Aging | At least 2 months, peak at 10+ months | 3 to 4 months |
| Taste | Rich | Creamy, nutty |
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Where to buy Kasseri Cheese and Reblochon Cheese
Kasseri Cheese
Reblochon Cheese
Taste Comparison: Does Kasseri Cheese Taste Like Reblochon Cheese?
Kasseri Cheese reads as rich, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Kasseri Cheese at at least 2 months, peak at 10+ 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 2 months, peak at 10+ 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 2 months, peak at 10+ 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.
See full profiles: Kasseri Cheese and Reblochon Cheese.