Boulette d'Avesnes Cheese vs Reblochon Cheese
Boulette d'Avesnes Cheese is a fresh soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Boulette d'Avesnes Cheese?
Boulette d'Avesnes is a cheese from Avesnes-sur-Helpe in northern France. It is one of the less common members of the Maroilles family, made by methods very close to those used for Maroilles.
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 Boulette d'Avesnes Cheese and Reblochon Cheese?
- Milk treatment: Boulette d'Avesnes Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Boulette d'Avesnes Cheese (fresh soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Boulette d'Avesnes Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Boulette d'Avesnes Cheese (spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Boulette d'Avesnes Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Avesnes | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Fresh soft | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Spicy | Creamy, nutty |
Taste Comparison: Does Boulette d'Avesnes Cheese Taste Like Reblochon Cheese?
Boulette d'Avesnes Cheese reads as spicy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Boulette d'Avesnes Cheese for Reblochon Cheese?
In most recipes, Boulette d'Avesnes Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect fresh soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Boulette d'Avesnes Cheese reads as spicy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Boulette d'Avesnes Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh soft cheese, go with Boulette d'Avesnes Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Boulette d'Avesnes Cheese suits recipes that want spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Boulette d'Avesnes Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Boulette d'Avesnes Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Boulette d'Avesnes Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Boulette d'Avesnes Cheese taste like Reblochon Cheese?
Boulette d'Avesnes Cheese reads as spicy, while Reblochon Cheese is creamy, nutty.
What is Boulette d'Avesnes Cheese made of?
Boulette d'Avesnes Cheese is made from cow milk (pasteurized). 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, Boulette d'Avesnes Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Boulette d'Avesnes Cheese is fresh soft, while Reblochon Cheese is ivory-colored, creamy and supple.