Kefalotyri Cheese vs Reblochon Cheese

Q: Is Kefalotyri Cheese the same as Reblochon Cheese?

No. Kefalotyri Cheese and Reblochon Cheese are distinct cheeses from Cyprus and Greece and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Kefalotyri Cheese for Reblochon Cheese?

In most recipes you can swap Kefalotyri Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Kefalotyri Cheese or Reblochon 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.

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

What Is Kefalotyri Cheese?

Kefalotyri is a traditional hard cheese from Cyprus and Greece, commonly made from pasteurized goat's or sheep's milk. It has a pale yellow color and a natural rind. Known for its salty, sharp, and spicy flavor, this cheese also carries a strong, tangy taste that makes it a bold choice for those who enjoy intense cheeses. Its rich aroma is equally strong, adding to its character. With a fat content of 40%, Kefalotyri has a firm texture that makes it suitable for grating over dishes or enjoying on its own. This cheese is often used in cooking, particularly in Greek and Cypriot cuisines, where it is sometimes fried or grilled. It can also be spelled as Kefalotiri.

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 Kefalotyri Cheese and Reblochon Cheese?

Origin: Kefalotyri Cheese (Cyprus and Greece), Reblochon Cheese (France)
Milk type: Kefalotyri Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Kefalotyri Cheese (pasteurized), Reblochon Cheese (Raw)
Texture: Kefalotyri Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Kefalotyri Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Taste: Kefalotyri Cheese (salty, sharp, spicy, strong, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Kefalotyri Cheese	Reblochon Cheese
Country of Origin	Cyprus And Greece	France
Specific Origin	—	Haute-Savoie And Savoie
Milk Type	Goat's or sheep's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Hard	Ivory-colored, creamy and supple
Rind	Natural	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	Salty, sharp, spicy, strong, tangy	Creamy, nutty

Taste Comparison: Does Kefalotyri Cheese Taste Like Reblochon Cheese?

Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Kefalotyri Cheese for Reblochon Cheese?

Kefalotyri Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Kefalotyri Cheese or Reblochon Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Kefalotyri Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Kefalotyri Cheese originates in Cyprus and Greece, while Reblochon Cheese comes from France. Kefalotyri Cheese is made from goat or sheep milk; Reblochon Cheese uses cow.

Is Kefalotyri Cheese similar to Reblochon Cheese?

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

Can I substitute Kefalotyri Cheese for Reblochon Cheese?

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

Does Kefalotyri Cheese taste like Reblochon Cheese?

Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Reblochon Cheese is creamy, nutty.

What is Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It originates in Cyprus and 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, Kefalotyri Cheese or Reblochon Cheese?

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