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, or Bleu de Bresse, is a French blue cheese from the Bresse area, first made after World War II. It is known for its firm white edible coating that smells of mushrooms and a creamy Brie-like interior flecked with blue mould.
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 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)
- Rind: Bresse Bleu Cheese (firm, edible white coating of Penicillium camemberti), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- 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 | Bresse, France | 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 | Firm, edible white coating of Penicillium camemberti | 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.