Armenian String Cheese vs Reblochon Cheese

Q: Is Armenian String Cheese the same as Reblochon Cheese?

No. Armenian String Cheese and Reblochon Cheese are distinct cheeses from Armenia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Reblochon Cheese?

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

Q: Which should I choose, Armenian String Cheese or Reblochon 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.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Reblochon Cheese?

Origin: Armenian String Cheese (Armenia), Reblochon Cheese (France)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Reblochon Cheese (Raw)
Texture: Armenian String Cheese (semi-soft), Reblochon Cheese (Ivory-colored, creamy and supple)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Reblochon Cheese (3 to 4 months)
Taste: Armenian String Cheese (mild), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Armenian String Cheese	Reblochon Cheese
Country of Origin	Armenia	France
Specific Origin	Armenia	Haute-Savoie And Savoie
Milk Type	Cow's, goat's or sheep's milk	Raw whole cow’s milk
Milk Treatment	Soured skimmed milk	Raw
Texture	Semi-soft	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	1 to 2 days in factories, longer in brine when made by hand	3 to 4 months
Taste	Mild	Creamy, nutty

Taste Comparison: Does Armenian String Cheese Taste Like Reblochon Cheese?

Armenian String Cheese reads as mild, while Reblochon Cheese brings creamy, nutty character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Armenian String Cheese for Reblochon Cheese?

Armenian String Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Armenian String Cheese reads as mild while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Armenian String Cheese or Reblochon Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Armenian String Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Reblochon Cheese comes from France. Armenian String Cheese is made from cow, goat, or sheep milk; Reblochon Cheese uses cow. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Reblochon Cheese 3 to 4 months.

Is Armenian String Cheese similar to Reblochon Cheese?

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

Can I substitute Armenian String Cheese for Reblochon Cheese?

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

Does Armenian String Cheese taste like Reblochon Cheese?

Armenian String Cheese reads as mild, while Reblochon Cheese is creamy, nutty.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Reblochon Cheese?

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