Bartlett Cheese vs Reblochon Cheese
Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Bartlett Cheese?
Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.
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 Bartlett Cheese and Reblochon Cheese?
- Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Reblochon Cheese (France)
- Milk type: Bartlett Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Bartlett Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Bartlett Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Bartlett Cheese (mold ripened), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Bartlett Cheese (buttery, milky), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Bartlett Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | England, Great Britain And United Kingdom | France |
| Specific Origin | Somerset | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Mold ripened | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery, milky | Creamy, nutty |
Taste Comparison: Does Bartlett Cheese Taste Like Reblochon Cheese?
Bartlett Cheese reads as buttery, milky, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Bartlett Cheese for Reblochon Cheese?
Bartlett Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bartlett Cheese reads as buttery, milky while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Bartlett Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Bartlett Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Reblochon Cheese comes from France. Bartlett Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Bartlett Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bartlett Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Bartlett Cheese taste like Reblochon Cheese?
Bartlett Cheese reads as buttery, milky, while Reblochon Cheese is creamy, nutty.
What is Bartlett Cheese made of?
Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
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, Bartlett Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.