Brie de Melun Cheese vs Reblochon Cheese

Brie de Melun Cheese is a 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 Brie de Melun Cheese?

Brie de Melun is a soft unpasteurised cow's milk cheese from the Brie region of France, one of only two bries the French government certifies. It is smaller than Brie de Meaux, with a stronger flavour and a more pungent smell, and has held AOC status since 1980.

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 Brie de Melun Cheese and Reblochon Cheese?

• Milk treatment: Brie de Melun Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Brie de Melun Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Brie de Melun Cheese (Bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Brie de Melun Cheese (at least four or five weeks), Reblochon Cheese (3 to 4 months)
• Taste: Brie de Melun Cheese (salty, sharp, sour, strong), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Brie de Melun Cheese Taste Like Reblochon Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Reblochon Cheese brings creamy, nutty character. More specifically, Brie de Melun Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Brie de Melun Cheese at at least four or five weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Brie de Melun Cheese for Reblochon Cheese?

In most recipes, Brie de Melun Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Brie de Melun Cheese reads as salty, sharp, sour, strong while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Brie de Melun Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brie de Melun Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Brie de Melun Cheese suits recipes that want salty, sharp, sour, strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Brie de Melun Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Brie de Melun Cheese is typically aged at least four or five weeks, Reblochon Cheese 3 to 4 months.

Is Brie de Melun Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Brie de Melun Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Brie de Melun Cheese taste like Reblochon Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Reblochon Cheese is creamy, nutty.

What is Brie de Melun Cheese made of?

Brie de Melun Cheese is made from cow milk (unpasteurized). It's typically aged at least four or five weeks. 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, Brie de Melun Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie de Melun Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.