Reblochon Cheese vs San Michali Cheese

Q: Is Reblochon Cheese the same as San Michali Cheese?

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

Q: Can I substitute Reblochon Cheese for San Michali Cheese?

In most recipes you can swap Reblochon Cheese for San Michali Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Reblochon Cheese or San Michali 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.

Reblochon Cheese

San Michali Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.

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 Is San Michali Cheese?

San Michali is a unique cow's milk cheese from the island of Syros in Greece. It is known for its distinct aroma and sharp, spicy flavor, often compared to Parmesan. San Michali is the only PDO cheese from the Cyclades and is highly prized in Greek cuisine, often grated over dishes or eaten on its own.

What's the Difference Between Reblochon Cheese and San Michali Cheese?

Origin: Reblochon Cheese (France), San Michali Cheese (Greece)
Milk treatment: Reblochon Cheese (Raw), San Michali Cheese (Pasteurized)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), San Michali Cheese (Compact, with very small irregular holes)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), San Michali Cheese (Often covered with paraffin)
Aging: Reblochon Cheese (3 to 4 months), San Michali Cheese (At least four months)
Taste: Reblochon Cheese (creamy, nutty), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

	Reblochon Cheese	San Michali Cheese
Country of Origin	France	Greece
Specific Origin	Haute-Savoie And Savoie	Island Of Syros
Milk Type	Raw whole cow’s milk	Cow’s milk
Milk Treatment	Raw	Pasteurized
Texture	Ivory-colored, creamy and supple	Compact, with very small irregular holes
Rind	Yellow-orange covered with a thin white mold	Often covered with paraffin
Aging	3 to 4 months	At least four months
Taste	Creamy, nutty	Salty, peppery

Taste Comparison: Does Reblochon Cheese Taste Like San Michali Cheese?

Reblochon Cheese reads as creamy, nutty, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than San Michali Cheese at at least four months.

Can You Substitute Reblochon Cheese for San Michali Cheese?

In most recipes, Reblochon Cheese and San Michali Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect ivory-colored, creamy and supple bite and body where the recipe calls for compact, with very small irregular holes. Flavor-wise, Reblochon Cheese reads as creamy, nutty while San Michali Cheese brings salty, peppery notes.

Which Is Better, Reblochon Cheese or San Michali Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while San Michali Cheese fits dishes calling for salty, peppery.

Which is your favorite?

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Frequently Asked Questions

Is Reblochon Cheese the same as San Michali Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while San Michali Cheese comes from Greece. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, San Michali Cheese at least four months.

Is Reblochon Cheese similar to San Michali Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Reblochon Cheese for San Michali Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Reblochon Cheese taste like San Michali Cheese?

Reblochon Cheese reads as creamy, nutty, while San Michali Cheese is salty, peppery.

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.

What is San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Reblochon Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while San Michali Cheese is compact, with very small irregular holes.