Bleu de Gex Cheese vs Reblochon Cheese

Bleu de Gex Cheese is a creamy cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Bleu de Gex Cheese?

Bleu de Gex, also known as Bleu du Haut-Jura or Gex, is a mild, creamy blue cheese from the Jura region on the border between France and Switzerland. It has subtle blue veining and a nutty, slightly earthy flavor. Bleu de Gex is less intense than other blue cheeses, making it a good introduction to the category.

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 Bleu de Gex Cheese and Reblochon Cheese?

• Milk treatment: Bleu de Gex Cheese (Unpasteurized), Reblochon Cheese (Raw)
• Texture: Bleu de Gex Cheese (Creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Bleu de Gex Cheese (Natural, brushed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Bleu de Gex Cheese (3 weeks minimum), Reblochon Cheese (3 to 4 months)
• Taste: Bleu de Gex Cheese (Mild, with a hint of mushroom), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Bleu de Gex Cheese Taste Like Reblochon Cheese?

Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Bleu de Gex Cheese at 3 weeks minimum develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Bleu de Gex Cheese for Reblochon Cheese?

In most recipes, Bleu de Gex Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bleu de Gex Cheese reads as mild, with a hint of mushroom while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Bleu de Gex Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a creamy cheese, go with Bleu de Gex Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bleu de Gex Cheese suits recipes that want mild, with a hint of mushroom notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Bleu de Gex Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Bleu de Gex Cheese is typically aged 3 weeks minimum, Reblochon Cheese 3 to 4 months.

Is Bleu de Gex Cheese similar to Reblochon Cheese?

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

Can I substitute Bleu de Gex Cheese for Reblochon Cheese?

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

Does Bleu de Gex Cheese taste like Reblochon Cheese?

Bleu de Gex Cheese reads as mild, with a hint of mushroom, while Reblochon Cheese is creamy, nutty.

What is Bleu de Gex Cheese made of?

Bleu de Gex Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 3 weeks minimum. 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, Bleu de Gex Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Gex Cheese is creamy, while Reblochon Cheese is ivory-colored, creamy and supple.