Metsovone Cheese vs Reblochon Cheese

Metsovone Cheese is a semihard to hard cow, 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 Metsovone Cheese?

Metsovone is a smoked, semi-hard cheese from Metsovo in the Pindus mountains of Greece. Made from cow's milk or a mix of cow and sheep or goat milk, it is one of the few Greek cheeses that is smoked, giving it a distinctive flavor that is nutty and buttery with smokey undertones.

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 Metsovone Cheese and Reblochon Cheese?

• Origin: Metsovone Cheese (Greece), Reblochon Cheese (France)
• Milk type: Metsovone Cheese (Cow's milk, Ewe's or Goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Metsovone Cheese (Smoked), Reblochon Cheese (Raw)
• Texture: Metsovone Cheese (Semihard to hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Metsovone Cheese (Waxed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Metsovone Cheese (3 months), Reblochon Cheese (3 to 4 months)
• Taste: Metsovone Cheese (Slightly salty and piquant), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Metsovone Cheese Taste Like Reblochon Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Metsovone Cheese at 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Metsovone Cheese for Reblochon Cheese?

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

Which Is Better, Metsovone Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Metsovone Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Metsovone Cheese originates in Greece, while Reblochon Cheese comes from France. Metsovone Cheese is made from cow, goat, or sheep milk; Reblochon Cheese uses cow. Aging also differs: Metsovone Cheese is typically aged 3 months, Reblochon Cheese 3 to 4 months.

Is Metsovone Cheese similar to Reblochon Cheese?

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

Can I substitute Metsovone Cheese for Reblochon Cheese?

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

Does Metsovone Cheese taste like Reblochon Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Reblochon Cheese is creamy, nutty.

What is Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 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, Metsovone Cheese or Reblochon Cheese?

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