Bleu du Vercors-Sassenage Cheese vs Reblochon Cheese
Bleu du Vercors-Sassenage Cheese
Reblochon Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins 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 du Vercors-Sassenage Cheese?
Bleu du Vercors-Sassenage is a mild, creamy blue cheese from the Rhône-Alpes region in France. It has a subtle nutty flavor with hints of mushroom, made from pasteurized cow's milk and aged for at least two months. The cheese features a smooth, moist texture with light blue veining, making it less intense than many other blue cheeses.
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 du Vercors-Sassenage Cheese and Reblochon Cheese?
- Milk treatment: Bleu du Vercors-Sassenage Cheese (Mixture of heated milk from the previous day and raw milk of the morning milking), Reblochon Cheese (Raw)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Reblochon Cheese (3 to 4 months)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Haute-Savoie And Savoie |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Raw whole cow’s milk |
| Milk Treatment | Mixture of heated milk from the previous day and raw milk of the morning milking | Raw |
| Texture | Creamy with blue veins | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | At least 21 days after renneting | 3 to 4 months |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Creamy, nutty |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Reblochon Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Reblochon Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy with blue veins bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy with blue veins cheese, go with Bleu du Vercors-Sassenage Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Reblochon Cheese 3 to 4 months.
Is Bleu du Vercors-Sassenage Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Reblochon Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Reblochon Cheese is creamy, nutty.
What is Bleu du Vercors-Sassenage Cheese made of?
Bleu du Vercors-Sassenage Cheese is made from cow milk (mixture of heated milk from the previous day and raw milk of the morning milking). It's typically aged at least 21 days after renneting. 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 du Vercors-Sassenage Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is creamy with blue veins, while Reblochon Cheese is ivory-colored, creamy and supple.