Autun Cheese vs Reblochon Cheese
Autun Cheese is a fresh soft, artisan cow and goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Autun Cheese?
Autun is a fresh, soft cheese made from a blend of cow's and goat's milk, originating in the Burgundy region of France. It is crafted from unpasteurized milk, allowing it to retain a natural and authentic taste. With a fat content of 40-45%, the cheese has a creamy, yet light texture. Autun is rindless and presents a clean, white appearance. Its flavor is characterized by a pleasant acidity that provides a refreshing taste experience. Due to its artisan nature, Autun is often enjoyed fresh and can be paired with simple accompaniments to highlight its bright flavors.
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 Autun Cheese and Reblochon Cheese?
- Milk type: Autun Cheese (cow's and goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Autun Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Autun Cheese (fresh soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Autun Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Autun Cheese (acidic), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Autun Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Burgundy | Haute-Savoie And Savoie |
| Milk Type | Cow's and goat's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Fresh soft, artisan | Ivory-colored, creamy and supple |
| Rind | Rindless | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic | Creamy, nutty |
Taste Comparison: Does Autun Cheese Taste Like Reblochon Cheese?
Autun Cheese reads as acidic, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Autun Cheese for Reblochon Cheese?
Autun Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Autun Cheese reads as acidic while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Autun Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh soft, artisan cheese, go with Autun Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Autun Cheese suits recipes that want acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Autun Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Autun Cheese is made from cow and goat milk; Reblochon Cheese uses cow.
Is Autun Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Autun Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Autun Cheese taste like Reblochon Cheese?
Autun Cheese reads as acidic, while Reblochon Cheese is creamy, nutty.
What is Autun Cheese made of?
Autun Cheese is made from cow and goat milk (unpasteurized). 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, Autun Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Autun Cheese is fresh soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.