Blue Cheese vs Reblochon Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Cheese and Reblochon Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Reblochon Cheese (Raw)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Blue Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Blue Cheese (Typically aged 2-6 months), Reblochon Cheese (3 to 4 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Reblochon Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Reblochon Cheese brings creamy, nutty character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Blue Cheese for Reblochon Cheese?

Blue Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Blue Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Blue Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Reblochon Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Reblochon Cheese 3 to 4 months.

Is Blue Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Reblochon Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Reblochon Cheese is creamy, nutty.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Reblochon Cheese is ivory-colored, creamy and supple.