Manouri Cheese vs Reblochon Cheese
Manouri Cheese
Reblochon Cheese
Manouri Cheese is a smooth, dense goat or sheep-milk cheese from Greece, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Manouri Cheese?
Manouri is a semi-soft, fresh whey cheese from Macedonia and Thessalia in Greece, made primarily from sheep's or goat's milk. It is creamier and less salty than feta, with a smooth, milky taste and a slight sweetness. Manouri is often used in pastries, as a dessert cheese with fruit, or in salads.
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 Manouri Cheese and Reblochon Cheese?
- Origin: Manouri Cheese (Greece), Reblochon Cheese (France)
- Milk type: Manouri Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Manouri Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Manouri Cheese (Smooth, dense), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Manouri Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Manouri Cheese (Typically eaten young, can be aged for grating), Reblochon Cheese (3 to 4 months)
- Taste: Manouri Cheese (Rich, milky, tangy, slightly citrusy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Manouri Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Central And Western Macedonia, Thessaly | Haute-Savoie And Savoie |
| Milk Type | Goat's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Smooth, dense | Ivory-colored, creamy and supple |
| Rind | None | Yellow-orange covered with a thin white mold |
| Aging | Typically eaten young, can be aged for grating | 3 to 4 months |
| Taste | Rich, milky, tangy, slightly citrusy | Creamy, nutty |
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Where to buy Manouri Cheese and Reblochon Cheese
Manouri Cheese
Reblochon Cheese
Taste Comparison: Does Manouri Cheese Taste Like Reblochon Cheese?
Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Manouri Cheese at typically eaten young, can be aged for grating develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Manouri Cheese for Reblochon Cheese?
Manouri Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Manouri Cheese reads as rich, milky, tangy, slightly citrusy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Manouri Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Manouri Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Manouri Cheese suits recipes that want rich, milky, tangy, slightly citrusy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Manouri Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Manouri Cheese originates in Greece, while Reblochon Cheese comes from France. Manouri Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Manouri Cheese is typically aged typically eaten young, can be aged for grating, Reblochon Cheese 3 to 4 months.
Is Manouri Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Manouri Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Manouri Cheese taste like Reblochon Cheese?
Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Reblochon Cheese is creamy, nutty.
What is Manouri Cheese made of?
Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. 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, Manouri Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Manouri Cheese is smooth, dense, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Manouri Cheese and Reblochon Cheese.