Bresse Bleu Cheese vs Reblochon Cheese
Bresse Bleu Cheese is a soft, blue-veined cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Bresse Bleu Cheese?
Bresse Bleu is a soft, blue-veined cheese from France made from pasteurized cow's milk. It has a creamy flavor and its texture is smooth and spreadable. The aroma is a pleasant mix of milky and mushroom notes, which adds to its appeal. The cheese has a white color, typical of soft blue cheeses, and is sometimes referred to as Bleu de Bresse. It's often enjoyed on a cheese platter or spread on bread, making it a popular choice for those who appreciate a mild, creamy blue cheese.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Bresse Bleu Cheese and Reblochon Cheese?
- Milk treatment: Bresse Bleu Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Bresse Bleu Cheese (soft, blue-veined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Bresse Bleu Cheese (creamy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Bresse Bleu 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, blue-veined | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Creamy | Creamy, nutty |
Taste Comparison: Does Bresse Bleu Cheese Taste Like Reblochon Cheese?
Bresse Bleu Cheese reads as creamy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Bresse Bleu Cheese for Reblochon Cheese?
In most recipes, Bresse Bleu Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, blue-veined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bresse Bleu Cheese reads as creamy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Bresse Bleu Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Bresse Bleu Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bresse Bleu Cheese suits recipes that want creamy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Bresse Bleu Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Bresse Bleu Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bresse Bleu Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bresse Bleu Cheese taste like Reblochon Cheese?
Bresse Bleu Cheese reads as creamy, while Reblochon Cheese is creamy, nutty.
What is Bresse Bleu Cheese made of?
Bresse Bleu 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, Bresse Bleu Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bresse Bleu Cheese is soft, blue-veined, while Reblochon Cheese is ivory-colored, creamy and supple.