Abertam Cheese vs Reblochon Cheese
Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Abertam Cheese?
Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
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 Abertam Cheese and Reblochon Cheese?
- Origin: Abertam Cheese (Czech Republic), Reblochon Cheese (France)
- Milk type: Abertam Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Abertam Cheese (hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Abertam Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Abertam Cheese (2 months), Reblochon Cheese (3 to 4 months)
- Taste: Abertam Cheese (acidic, strong, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Abertam Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | France |
| Specific Origin | Karlovy Vary | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Hard, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | 2 months | 3 to 4 months |
| Taste | Acidic, strong, tangy | Creamy, nutty |
Taste Comparison: Does Abertam Cheese Taste Like Reblochon Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Abertam Cheese for Reblochon Cheese?
Abertam Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Abertam Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Abertam Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Abertam Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Reblochon Cheese comes from France. Abertam Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Abertam Cheese is typically aged 2 months, Reblochon Cheese 3 to 4 months.
Is Abertam Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abertam Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Abertam Cheese taste like Reblochon Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Reblochon Cheese is creamy, nutty.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.
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, Abertam Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.