Reblochon Cheese vs Xynomyzithra Kritis Cheese

Q: Is Reblochon Cheese the same as Xynomyzithra Kritis Cheese?

No. Reblochon Cheese and Xynomyzithra Kritis 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 Xynomyzithra Kritis Cheese?

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

Q: Which should I choose, Reblochon Cheese or Xynomyzithra Kritis 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 Xynomyzithra Kritis Cheese is soft, creamy and made from goat and sheep milk, originating in Greece.

What Is Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What Is Xynomyzithra Kritis Cheese?

Xynomyzithra is a Greek whey cheese made from ewes' and/or goats' milk, the sour version of Mizithra. Soft, snow-white and moist, it is best known served with honey and baked into small Cretan cheese pies called kalitsounia.

What's the Difference Between Reblochon Cheese and Xynomyzithra Kritis Cheese?

Origin: Reblochon Cheese (France), Xynomyzithra Kritis Cheese (Greece)
Milk type: Reblochon Cheese (Raw whole cow’s milk), Xynomyzithra Kritis Cheese (Sheep’s and goat’s milk whey, or a combination)
Milk treatment: Reblochon Cheese (Raw), Xynomyzithra Kritis Cheese (Heated)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Xynomyzithra Kritis Cheese (Soft, creamy)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Xynomyzithra Kritis Cheese (No external rind)
Aging: Reblochon Cheese (3 to 4 months), Xynomyzithra Kritis Cheese (At least 2 months)
Taste: Reblochon Cheese (creamy, nutty), Xynomyzithra Kritis Cheese (Sour, a bit acidic, sweetish)

Side-by-Side Comparison

	Reblochon Cheese	Xynomyzithra Kritis Cheese
Country of Origin	France	Greece
Specific Origin	Haute-Savoie And Savoie	Island Of Crete
Milk Type	Raw whole cow’s milk	Sheep’s and goat’s milk whey, or a combination
Milk Treatment	Raw	Heated
Texture	Ivory-colored, creamy and supple	Soft, creamy
Rind	Yellow-orange covered with a thin white mold	No external rind
Aging	3 to 4 months	At least 2 months
Taste	Creamy, nutty	Sour, a bit acidic, sweetish

Taste Comparison: Does Reblochon Cheese Taste Like Xynomyzithra Kritis Cheese?

Reblochon Cheese reads as creamy, nutty, while Xynomyzithra Kritis Cheese brings sour, a bit acidic, sweetish character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Xynomyzithra Kritis Cheese leans toward soft, snow-white, creamy and moist, with a sour taste. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Xynomyzithra Kritis Cheese at at least 2 months.

Can You Substitute Reblochon Cheese for Xynomyzithra Kritis Cheese?

Reblochon Cheese can stand in for Xynomyzithra Kritis 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 soft, creamy. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Xynomyzithra Kritis Cheese brings sour, a bit acidic, sweetish notes.

Which Is Better, Reblochon Cheese or Xynomyzithra Kritis 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 soft, creamy profile, Xynomyzithra Kritis Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Xynomyzithra Kritis Cheese fits dishes calling for sour, a bit acidic, sweetish.

Which is your favorite?

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Frequently Asked Questions

Is Reblochon Cheese the same as Xynomyzithra Kritis Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Xynomyzithra Kritis Cheese comes from Greece. Reblochon Cheese is made from cow milk; Xynomyzithra Kritis Cheese uses goat and sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Xynomyzithra Kritis Cheese at least 2 months.

Is Reblochon Cheese similar to Xynomyzithra Kritis Cheese?

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

Can I substitute Reblochon Cheese for Xynomyzithra Kritis Cheese?

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

Does Reblochon Cheese taste like Xynomyzithra Kritis Cheese?

Reblochon Cheese reads as creamy, nutty, while Xynomyzithra Kritis Cheese is sour, a bit acidic, sweetish.

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 Xynomyzithra Kritis Cheese made of?

Xynomyzithra Kritis Cheese is made from goat and sheep milk (heated). It's typically aged at least 2 months. It originates in Greece.

Which should I choose, Reblochon Cheese or Xynomyzithra Kritis Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Xynomyzithra Kritis Cheese is soft, creamy.