Boerenkaas Cheese vs Reblochon Cheese
Boerenkaas Cheese is a semi-hard cow, goat, sheep, or buffalo-milk cheese from Netherlands, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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What Is Boerenkaas Cheese?
Boerenkaas is a Dutch farmhouse cheese, mostly handmade from raw cow, goat, sheep or buffalo milk. Its name has been protected as a Traditional Speciality Guaranteed in the European Union since 2007.
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 Boerenkaas Cheese and Reblochon Cheese?
- Origin: Boerenkaas Cheese (Netherlands), Reblochon Cheese (France)
- Milk type: Boerenkaas Cheese (buffalo's, cow's, goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Boerenkaas Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Boerenkaas Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Boerenkaas Cheese (buttery, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Boerenkaas Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Netherlands | France |
| Specific Origin | The Netherlands | Haute-Savoie And Savoie |
| Milk Type | Buffalo's, cow's, goat's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-hard | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery, tangy | Creamy, nutty |
Taste Comparison: Does Boerenkaas Cheese Taste Like Reblochon Cheese?
Boerenkaas Cheese reads as buttery, tangy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Boerenkaas Cheese for Reblochon Cheese?
Boerenkaas Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Boerenkaas Cheese reads as buttery, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Boerenkaas Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Boerenkaas Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Boerenkaas Cheese suits recipes that want buttery, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Boerenkaas Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Boerenkaas Cheese originates in Netherlands, while Reblochon Cheese comes from France. Boerenkaas Cheese is made from cow, goat, sheep, or buffalo milk; Reblochon Cheese uses cow.
Is Boerenkaas Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Boerenkaas Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Boerenkaas Cheese taste like Reblochon Cheese?
Boerenkaas Cheese reads as buttery, tangy, while Reblochon Cheese is creamy, nutty.
What is Boerenkaas Cheese made of?
Boerenkaas Cheese is made from cow, goat, sheep, or buffalo milk (unpasteurized), using animal rennet. It originates in Netherlands.
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, Boerenkaas Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Boerenkaas Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.