Basing Cheese vs Reblochon Cheese
Basing Cheese is a hard goat-milk cheese from United Kingdom, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Basing Cheese?
Basing is a hard cheese from Kent, United Kingdom, made from unpasteurized goat's milk. This cheese has a smooth texture, making it pleasant to slice and eat. Its flavor is notably herbaceous, providing a fresh, green taste that distinguishes it from other goat cheeses. Basing is often enjoyed on its own or paired with simple crackers to allow its natural flavors to shine. It can also be a great addition to a cheese board, offering a contrast to milder, creamier cheeses. Whether you're a longtime fan of goat's milk cheeses or trying one for the first time, Basing offers a straightforward yet enjoyable experience.
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 Basing Cheese and Reblochon Cheese?
- Origin: Basing Cheese (United Kingdom), Reblochon Cheese (France)
- Milk type: Basing Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Basing Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Basing Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Basing Cheese (herbaceous, smooth), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Basing Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | United Kingdom | France |
| Specific Origin | Kent | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Herbaceous, smooth | Creamy, nutty |
Taste Comparison: Does Basing Cheese Taste Like Reblochon Cheese?
Basing Cheese reads as herbaceous, smooth, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Basing Cheese for Reblochon Cheese?
Basing Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Basing Cheese reads as herbaceous, smooth while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Basing Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Basing Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Basing Cheese suits recipes that want herbaceous, smooth notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Basing Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Basing Cheese originates in United Kingdom, while Reblochon Cheese comes from France. Basing Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Basing Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Basing Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Basing Cheese taste like Reblochon Cheese?
Basing Cheese reads as herbaceous, smooth, while Reblochon Cheese is creamy, nutty.
What is Basing Cheese made of?
Basing Cheese is made from goat milk (unpasteurized). It originates in 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, Basing Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Basing Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.