Reblochon Cheese vs Xynotyro Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Xynotyro Cheese is hard, whey and made from goat or 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 Xynotyro Cheese?
Xynotyro is an unpasteurized Greek whey cheese made from sheep's milk or goat's milk. It is hard and flaky, with a pungent aroma and a sweet and sour taste close to yogurt.
What's the Difference Between Reblochon Cheese and Xynotyro Cheese?
- Origin: Reblochon Cheese (France), Xynotyro Cheese (Greece)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Xynotyro Cheese (goat's or sheep's milk)
- Milk treatment: Reblochon Cheese (Raw), Xynotyro Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Xynotyro Cheese (hard, whey)
- Aging: Reblochon Cheese (3 to 4 months), Xynotyro Cheese (fresh or 3 months)
- Taste: Reblochon Cheese (creamy, nutty), Xynotyro Cheese (burnt caramel, sour, sweet)
Side-by-Side Comparison
| Reblochon Cheese | Xynotyro Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | Haute-Savoie And Savoie | Greece |
| Milk Type | Raw whole cow’s milk | Goat's or sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Hard, whey |
| Rind | Yellow-orange covered with a thin white mold | — |
| Aging | 3 to 4 months | Fresh or 3 months |
| Taste | Creamy, nutty | Burnt caramel, sour, sweet |
Taste Comparison: Does Reblochon Cheese Taste Like Xynotyro Cheese?
Reblochon Cheese reads as creamy, nutty, while Xynotyro Cheese brings burnt caramel, sour, sweet character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Xynotyro Cheese leans toward yogurt-like sweet and sour. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Xynotyro Cheese at fresh or 3 months.
Can You Substitute Reblochon Cheese for Xynotyro Cheese?
Reblochon Cheese can stand in for Xynotyro 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 hard, whey. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Xynotyro Cheese brings burnt caramel, sour, sweet notes.
Which Is Better, Reblochon Cheese or Xynotyro 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 hard, whey profile, Xynotyro Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Xynotyro Cheese fits dishes calling for burnt caramel, sour, sweet.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon Cheese the same as Xynotyro Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Xynotyro Cheese comes from Greece. Reblochon Cheese is made from cow milk; Xynotyro Cheese uses goat or sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Xynotyro Cheese fresh or 3 months.
Is Reblochon Cheese similar to Xynotyro Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Xynotyro Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Xynotyro Cheese?
Reblochon Cheese reads as creamy, nutty, while Xynotyro Cheese is burnt caramel, sour, sweet.
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 Xynotyro Cheese made of?
Xynotyro Cheese is made from goat or sheep milk (unpasteurized). It's typically aged fresh or 3 months. It originates in Greece.
Which should I choose, Reblochon Cheese or Xynotyro Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Xynotyro Cheese is hard, whey.