Reblochon Cheese vs Xygalo Siteias Cheese

Q: Is Reblochon Cheese the same as Xygalo Siteias Cheese?

No. Reblochon Cheese and Xygalo Siteias 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 Xygalo Siteias Cheese?

In most recipes you can swap Reblochon Cheese for Xygalo Siteias Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Reblochon Cheese or Xygalo Siteias 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 is a ivory-colored, creamy and supple cow-milk cheese from France, while Xygalo Siteias Cheese is spreadable and made from goat or sheep 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 Xygalo Siteias Cheese?

Xygalo Siteias is a traditional Greek cheese from the region of Sitia in Crete. It has a PDO status and is made from sheep's milk or a mixture of sheep's and goat's milk. Xygalo Siteias has a creamy, yoghurt-like texture with a tangy, slightly sour taste, often used as a spread or in Cretan pies.

What's the Difference Between Reblochon Cheese and Xygalo Siteias Cheese?

Origin: Reblochon Cheese (France), Xygalo Siteias Cheese (Greece)
Milk type: Reblochon Cheese (Raw whole cow’s milk), Xygalo Siteias Cheese (Raw goat’s or ewe’s milk or a mixture)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Xygalo Siteias Cheese (Spreadable)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Xygalo Siteias Cheese (None)
Aging: Reblochon Cheese (3 to 4 months), Xygalo Siteias Cheese (7-10 days and about one month)
Taste: Reblochon Cheese (creamy, nutty), Xygalo Siteias Cheese (Fresh, slightly acidic, mildly salty)

Side-by-Side Comparison

	Reblochon Cheese	Xygalo Siteias Cheese
Country of Origin	France	Greece
Specific Origin	Haute-Savoie And Savoie	Sitia Region, Crete
Milk Type	Raw whole cow’s milk	Raw goat’s or ewe’s milk or a mixture
Milk Treatment	Raw	Raw
Texture	Ivory-colored, creamy and supple	Spreadable
Rind	Yellow-orange covered with a thin white mold	None
Aging	3 to 4 months	7-10 days and about one month
Taste	Creamy, nutty	Fresh, slightly acidic, mildly salty

Taste Comparison: Does Reblochon Cheese Taste Like Xygalo Siteias Cheese?

Reblochon Cheese reads as creamy, nutty, while Xygalo Siteias Cheese brings fresh, slightly acidic, mildly salty character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Xygalo Siteias Cheese at 7-10 days and about one month.

Can You Substitute Reblochon Cheese for Xygalo Siteias Cheese?

Reblochon Cheese can stand in for Xygalo Siteias Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for spreadable. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Xygalo Siteias Cheese brings fresh, slightly acidic, mildly salty notes.

Which Is Better, Reblochon Cheese or Xygalo Siteias 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 spreadable profile, Xygalo Siteias Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Xygalo Siteias Cheese fits dishes calling for fresh, slightly acidic, mildly salty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Reblochon Cheese the same as Xygalo Siteias Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Xygalo Siteias Cheese comes from Greece. Reblochon Cheese is made from cow milk; Xygalo Siteias Cheese uses goat or sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Xygalo Siteias Cheese 7-10 days and about one month.

Is Reblochon Cheese similar to Xygalo Siteias Cheese?

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

Can I substitute Reblochon Cheese for Xygalo Siteias Cheese?

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

Does Reblochon Cheese taste like Xygalo Siteias Cheese?

Reblochon Cheese reads as creamy, nutty, while Xygalo Siteias Cheese is fresh, slightly acidic, mildly salty.

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 Xygalo Siteias Cheese made of?

Xygalo Siteias Cheese is made from goat or sheep milk (raw). It's typically aged 7-10 days and about one month. It originates in Greece.

Which should I choose, Reblochon Cheese or Xygalo Siteias Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Xygalo Siteias Cheese is spreadable.