Kefalotyri Cheese vs Reblochon Cheese
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 hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.
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 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)
- Aging: Kefalotyri Cheese (2 to 3 months), Reblochon Cheese (3 to 4 months)
- 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 | Greece And Cyprus | 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 | 2 to 3 months | 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. More specifically, Kefalotyri Cheese shows drier and stronger when aged a year or more, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Kefalotyri Cheese at 2 to 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.
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?
One click, anonymous. See what others chose.
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. Aging also differs: Kefalotyri Cheese is typically aged 2 to 3 months, Reblochon Cheese 3 to 4 months.
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's typically aged 2 to 3 months. 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.