Reblochon Cheese vs Xynotyro Cheese

Q: Is Reblochon Cheese the same as Xynotyro Cheese?

No. Reblochon Cheese and Xynotyro 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 Xynotyro Cheese?

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

Q: Which should I choose, Reblochon Cheese or Xynotyro 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 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 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 Xynotyro Cheese?

Xynotyro is a traditional Greek cheese made from goat's or sheep's milk. It is known for its hard, whey-based texture, which contributes to its firm and crumbly nature. The flavor profile of Xynotyro features a mix of burnt caramel, sour, and sweet notes, making it both surprising and memorable. It has a pungent aroma that matches its bold taste. Xynotyro can be found primarily in Greece and sometimes goes by the alternative spelling Xynotyri. This cheese is often enjoyed on its own or as part of a cheese platter, where its distinctive flavors can truly stand out.

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)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Xynotyro Cheese (hard, whey)
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	—
Milk Type	Raw whole cow’s milk	Goat's or sheep's milk
Milk Treatment	Raw	—
Texture	Ivory-colored, creamy and supple	Hard, whey
Rind	Yellow-orange covered with a thin white mold	—
Aging	3 to 4 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.

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.

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. 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.