Arzúa-Ulloa Cheese vs Reblochon Cheese
Arzúa-Ulloa Cheese
Reblochon Cheese
Arzúa-Ulloa Cheese is a unctuous and creamy cow-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Arzúa-Ulloa Cheese?
From the lush pastures of Galicia, Spain, Arzúa-Ulloa is crafted from the milk of local cows. This soft, creamy cheese has a mild, slightly salty taste and a smooth, supple texture, making it excellent for melting. It is often used in traditional Spanish cooking and pairs beautifully with fruity red wines.
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's the Difference Between Arzúa-Ulloa Cheese and Reblochon Cheese?
- Origin: Arzúa-Ulloa Cheese (Spain), Reblochon Cheese (France)
- Milk treatment: Arzúa-Ulloa Cheese (Raw or Pasteurized), Reblochon Cheese (Raw)
- Texture: Arzúa-Ulloa Cheese (Unctuous and creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Arzúa-Ulloa Cheese (At least 6 days), Reblochon Cheese (3 to 4 months)
- Taste: Arzúa-Ulloa Cheese (Slightly salty and pleasantly acidic, buttery and milky with nutty notes), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Arzúa-Ulloa Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Galicia, Banks Of The Ulla River | Haute-Savoie And Savoie |
| Milk Type | Cow's milk (raw or pasteurized) | Raw whole cow’s milk |
| Milk Treatment | Raw or Pasteurized | Raw |
| Texture | Unctuous and creamy | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | At least 6 days | 3 to 4 months |
| Taste | Slightly salty and pleasantly acidic, buttery and milky with nutty notes | Creamy, nutty |
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Where to buy Arzúa-Ulloa Cheese and Reblochon Cheese
Arzúa-Ulloa Cheese
Reblochon Cheese
Taste Comparison: Does Arzúa-Ulloa Cheese Taste Like Reblochon Cheese?
Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Arzúa-Ulloa Cheese at at least 6 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Arzúa-Ulloa Cheese for Reblochon Cheese?
In most recipes, Arzúa-Ulloa Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect unctuous and creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Arzúa-Ulloa Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous and creamy cheese, go with Arzúa-Ulloa Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Arzúa-Ulloa Cheese suits recipes that want slightly salty and pleasantly acidic, buttery and milky with nutty notes notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Arzúa-Ulloa Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Arzúa-Ulloa Cheese originates in Spain, while Reblochon Cheese comes from France. Aging also differs: Arzúa-Ulloa Cheese is typically aged at least 6 days, Reblochon Cheese 3 to 4 months.
Is Arzúa-Ulloa Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Arzúa-Ulloa Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Arzúa-Ulloa Cheese taste like Reblochon Cheese?
Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Reblochon Cheese is creamy, nutty.
What is Arzúa-Ulloa Cheese made of?
Arzúa-Ulloa Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged at least 6 days. It originates in Spain.
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, Arzúa-Ulloa Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Arzúa-Ulloa Cheese is unctuous and creamy, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Arzúa-Ulloa Cheese and Reblochon Cheese.