Krk Cheese vs Reblochon Cheese
Krk Cheese
Reblochon Cheese
Krk Cheese is a sheep-milk cheese from Croatia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Krk Cheese?
Krk cheese is made on the Croatian island of Krk, predominantly from sheep's milk, though sometimes mixed with cow's or goat's milk. It has a hard texture and a strong, sharp flavor that is somewhat salty. This cheese is traditionally aged in the island's microclimate, giving it a distinctive taste that reflects the local flora.
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 Krk Cheese and Reblochon Cheese?
- Origin: Krk Cheese (Croatia), Reblochon Cheese (France)
- Milk type: Krk Cheese (Sheep’s milk), Reblochon Cheese (Raw whole cow’s milk)
- Aging: Krk Cheese (2 to 4 months), Reblochon Cheese (3 to 4 months)
- Taste: Krk Cheese (Delicate, full, strong), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Krk Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Croatia | France |
| Specific Origin | Island Of Krk | Haute-Savoie And Savoie |
| Milk Type | Sheep’s milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | — | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 2 to 4 months | 3 to 4 months |
| Taste | Delicate, full, strong | Creamy, nutty |
Taste Comparison: Does Krk Cheese Taste Like Reblochon Cheese?
Krk Cheese reads as delicate, full, strong, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Krk Cheese at 2 to 4 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Krk Cheese for Reblochon Cheese?
Krk Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Krk Cheese reads as delicate, full, strong while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Krk Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Krk Cheese suits recipes that want delicate, full, strong 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 Krk Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Krk Cheese originates in Croatia, while Reblochon Cheese comes from France. Krk Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Krk Cheese is typically aged 2 to 4 months, Reblochon Cheese 3 to 4 months.
Is Krk Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Krk Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Krk Cheese taste like Reblochon Cheese?
Krk Cheese reads as delicate, full, strong, while Reblochon Cheese is creamy, nutty.
What is Krk Cheese made of?
Krk Cheese is made from sheep milk (raw), using natural rennet. It's typically aged 2 to 4 months. It originates in Croatia.
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, Krk Cheese or Reblochon Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.