Abbaye de Belloc Cheese vs Reblochon Cheese

Abbaye de Belloc Cheese is a semi-hard, artisan sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Abbaye de Belloc Cheese?

Abbaye de Belloc is a semi-hard cheese from the Pays Basque in the French Pyrenees, made from unpasteurized Manech ewe milk and aged 6 weeks to 6 months. It is known for a nutty, caramelized flavor and a lanolin aroma.

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's the Difference Between Abbaye de Belloc Cheese and Reblochon Cheese?

• Milk type: Abbaye de Belloc Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Abbaye de Belloc Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Abbaye de Belloc Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Abbaye de Belloc Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Abbaye de Belloc Cheese (6 weeks to 6 months), Reblochon Cheese (3 to 4 months)
• Taste: Abbaye de Belloc Cheese (burnt caramel), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Belloc Cheese Taste Like Reblochon Cheese?

Abbaye de Belloc Cheese reads as burnt caramel, while Reblochon Cheese brings creamy, nutty character. More specifically, Abbaye de Belloc Cheese shows nutty, complex, caramelized, sometimes close to burnt caramel, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Abbaye de Belloc Cheese at 6 weeks to 6 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Abbaye de Belloc Cheese for Reblochon Cheese?

Abbaye de Belloc Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Abbaye de Belloc Cheese reads as burnt caramel while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Abbaye de Belloc Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Abbaye de Belloc Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Abbaye de Belloc Cheese suits recipes that want burnt caramel notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Abbaye de Belloc Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Abbaye de Belloc Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Abbaye de Belloc Cheese is typically aged 6 weeks to 6 months, Reblochon Cheese 3 to 4 months.

Is Abbaye de Belloc Cheese similar to Reblochon Cheese?

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

Can I substitute Abbaye de Belloc Cheese for Reblochon Cheese?

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

Does Abbaye de Belloc Cheese taste like Reblochon Cheese?

Abbaye de Belloc Cheese reads as burnt caramel, while Reblochon Cheese is creamy, nutty.

What is Abbaye de Belloc Cheese made of?

Abbaye de Belloc Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged 6 weeks to 6 months. It originates in France.

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.

Which should I choose, Abbaye de Belloc Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Belloc Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.