Aromes au Gene de Marc Cheese vs Reblochon Cheese

Aromes au Gene de Marc Cheese is a semi-soft, artisan cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Aromes au Gene de Marc Cheese?

Aromes au Gene de Marc is a Saint-Marcellin cured in marc brandy for a month or more. The base is a small soft cow's milk cheese from the Dauphine area of the Rhone-Alpes, and the brandy cure is what gives this version its punch.

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 Aromes au Gene de Marc Cheese and Reblochon Cheese?

• Milk treatment: Aromes au Gene de Marc Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Aromes au Gene de Marc Cheese (semi-soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Aromes au Gene de Marc Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Aromes au Gene de Marc Cheese (cured a month or more in marc brandy), Reblochon Cheese (3 to 4 months)
• Taste: Aromes au Gene de Marc Cheese (strong), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Aromes au Gene de Marc Cheese Taste Like Reblochon Cheese?

Aromes au Gene de Marc Cheese reads as strong, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Aromes au Gene de Marc Cheese at cured a month or more in marc brandy develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Aromes au Gene de Marc Cheese for Reblochon Cheese?

In most recipes, Aromes au Gene de Marc Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Aromes au Gene de Marc Cheese reads as strong while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Aromes au Gene de Marc 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, artisan cheese, go with Aromes au Gene de Marc Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Aromes au Gene de Marc Cheese suits recipes that want strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Aromes au Gene de Marc Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Aromes au Gene de Marc Cheese is typically aged cured a month or more in marc brandy, Reblochon Cheese 3 to 4 months.

Is Aromes au Gene de Marc Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Aromes au Gene de Marc Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Aromes au Gene de Marc Cheese taste like Reblochon Cheese?

Aromes au Gene de Marc Cheese reads as strong, while Reblochon Cheese is creamy, nutty.

What is Aromes au Gene de Marc Cheese made of?

Aromes au Gene de Marc Cheese is made from cow milk (unpasteurized). It's typically aged cured a month or more in marc brandy. 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, Aromes au Gene de Marc Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Aromes au Gene de Marc Cheese is semi-soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.