Blue Vein (Australian) Cheese vs Reblochon Cheese
Blue Vein (Australian) Cheese is a semi-soft, blue-veined cow-milk cheese from Australia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Blue Vein (Australian) Cheese?
Blue Vein cheese from Australia is made from cow's milk, which can be either pasteurized or unpasteurized. This cheese is semi-soft and features the characteristic blue veins that are formed by the mold used in its production. It has a salty and sharp flavor, which is complemented by a notably strong and stinky aroma. The cheese has a natural rind and shows a blue color due to the mold. Blue Vein is a bold choice for those who enjoy intensely flavored cheeses and pairs well with robust accompaniments like fresh pears or walnuts.
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 Blue Vein (Australian) Cheese and Reblochon Cheese?
- Origin: Blue Vein (Australian) Cheese (Australia), Reblochon Cheese (France)
- Milk treatment: Blue Vein (Australian) Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
- Texture: Blue Vein (Australian) Cheese (semi-soft, blue-veined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Blue Vein (Australian) Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Blue Vein (Australian) Cheese (salty, sharp), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Blue Vein (Australian) Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Australia | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Semi-soft, blue-veined | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Salty, sharp | Creamy, nutty |
Taste Comparison: Does Blue Vein (Australian) Cheese Taste Like Reblochon Cheese?
Blue Vein (Australian) Cheese reads as salty, sharp, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Blue Vein (Australian) Cheese for Reblochon Cheese?
In most recipes, Blue Vein (Australian) Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Blue Vein (Australian) Cheese reads as salty, sharp while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Blue Vein (Australian) Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Blue Vein (Australian) Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Blue Vein (Australian) Cheese suits recipes that want salty, sharp notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Blue Vein (Australian) Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Blue Vein (Australian) Cheese originates in Australia, while Reblochon Cheese comes from France.
Is Blue Vein (Australian) Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Blue Vein (Australian) Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Blue Vein (Australian) Cheese taste like Reblochon Cheese?
Blue Vein (Australian) Cheese reads as salty, sharp, while Reblochon Cheese is creamy, nutty.
What is Blue Vein (Australian) Cheese made of?
Blue Vein (Australian) Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Australia.
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, Blue Vein (Australian) Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Vein (Australian) Cheese is semi-soft, blue-veined, while Reblochon Cheese is ivory-colored, creamy and supple.