Boursault Cheese vs Reblochon Cheese
Boursault Cheese is a soft, soft-ripened cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Boursault Cheese?
Boursault is a soft, soft-ripened cheese from France made from pasteurized cow's milk. It features a bloomy rind, which helps develop its creamy interior. The texture is exceptionally smooth and spreadable, making it a popular choice for spreading on bread or crackers. Its flavor is predominantly buttery, with a rich and mild taste that appeals to many palates. Boursault's approachable flavor and creamy texture make it a favorite for both casual snacking and more formal cheese platters. It pairs well with light wines, fruit, and nuts, enhancing its creamy character.
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 Boursault Cheese and Reblochon Cheese?
- Milk treatment: Boursault Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Boursault Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Boursault Cheese (bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Boursault Cheese (buttery), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Boursault Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery | Creamy, nutty |
Taste Comparison: Does Boursault Cheese Taste Like Reblochon Cheese?
Boursault Cheese reads as buttery, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Boursault Cheese for Reblochon Cheese?
In most recipes, Boursault Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Boursault Cheese reads as buttery while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Boursault Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Boursault Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Boursault Cheese suits recipes that want buttery notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Boursault Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Boursault Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Boursault Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Boursault Cheese taste like Reblochon Cheese?
Boursault Cheese reads as buttery, while Reblochon Cheese is creamy, nutty.
What is Boursault Cheese made of?
Boursault 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, Boursault Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Boursault Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.