Bergkäse Cheese vs Reblochon Cheese

Bergkäse Cheese is a hard to semi-hard, sometimes with small holes or cracks cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Bergkäse Cheese?

Bergkäse, German for mountain cheese, is a group of Alpine cheeses made on mountain pastures and in local dairies. Most are hard or semi-hard with a natural rind, a strong and slightly nutty flavour, and few or no eyes.

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 Bergkäse Cheese and Reblochon Cheese?

• Texture: Bergkäse Cheese (hard to semi-hard, sometimes with small holes or cracks), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Bergkäse Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Taste: Bergkäse Cheese (strong, often a bit nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Bergkäse Cheese Taste Like Reblochon Cheese?

Bergkäse Cheese reads as strong, often a bit nutty, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Bergkäse Cheese for Reblochon Cheese?

In most recipes, Bergkäse Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard to semi-hard, sometimes with small holes or cracks bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bergkäse Cheese reads as strong, often a bit nutty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Bergkäse Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard to semi-hard, sometimes with small holes or cracks cheese, go with Bergkäse Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bergkäse Cheese suits recipes that want strong, often a bit nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Bergkäse Cheese the same as Reblochon Cheese?

No, they're distinct cheeses.

Is Bergkäse Cheese similar to Reblochon Cheese?

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

Can I substitute Bergkäse Cheese for Reblochon Cheese?

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

Does Bergkäse Cheese taste like Reblochon Cheese?

Bergkäse Cheese reads as strong, often a bit nutty, while Reblochon Cheese is creamy, nutty.

What is Bergkäse Cheese made of?

Bergkäse Cheese is made from cow milk (raw).

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, Bergkäse Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bergkäse Cheese is hard to semi-hard, sometimes with small holes or cracks, while Reblochon Cheese is ivory-colored, creamy and supple.