Brillat-Savarin Cheese vs Reblochon Cheese

Brillat-Savarin Cheese is a semisoft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

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 Brillat-Savarin Cheese and Reblochon Cheese?

• Milk treatment: Brillat-Savarin Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Brillat-Savarin Cheese (Semisoft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Brillat-Savarin Cheese (1 to 2 weeks), Reblochon Cheese (3 to 4 months)
• Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Brillat-Savarin Cheese Taste Like Reblochon Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Reblochon Cheese brings creamy, nutty character. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Brillat-Savarin Cheese for Reblochon Cheese?

In most recipes, Brillat-Savarin Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Brillat-Savarin Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Brillat-Savarin Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Reblochon Cheese 3 to 4 months.

Is Brillat-Savarin Cheese similar to Reblochon Cheese?

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

Can I substitute Brillat-Savarin Cheese for Reblochon Cheese?

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

Does Brillat-Savarin Cheese taste like Reblochon Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Reblochon Cheese is creamy, nutty.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 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, Brillat-Savarin Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is semisoft, while Reblochon Cheese is ivory-colored, creamy and supple.