Brin d'Amour Cheese vs Reblochon Cheese

Brin d'Amour Cheese is a soft to firm sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Brin d'Amour Cheese?

Brin d'amour is a Corsican raw sheep's milk cheese created in the 1950s. It is known for a natural rind dusted with herbs of the maquis, which pass their flavor into the soft ivory paste as the cheese ages.

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 Brin d'Amour Cheese and Reblochon Cheese?

• Milk type: Brin d'Amour Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
• Texture: Brin d'Amour Cheese (Soft to firm), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Brin d'Amour Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Brin d'Amour Cheese (1 to 3 months), Reblochon Cheese (3 to 4 months)
• Taste: Brin d'Amour Cheese (Earthy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Brin d'Amour Cheese Taste Like Reblochon Cheese?

Brin d'Amour Cheese reads as earthy, while Reblochon Cheese brings creamy, nutty character. More specifically, Brin d'Amour Cheese shows pronounced milk flavor, intensifies with age; herb influence grows, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Brin d'Amour Cheese at 1 to 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Brin d'Amour Cheese for Reblochon Cheese?

Brin d'Amour Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to firm bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Brin d'Amour Cheese reads as earthy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Brin d'Amour Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to firm cheese, go with Brin d'Amour Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Brin d'Amour Cheese suits recipes that want earthy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Brin d'Amour Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Brin d'Amour Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Brin d'Amour Cheese is typically aged 1 to 3 months, Reblochon Cheese 3 to 4 months.

Is Brin d'Amour Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brin d'Amour Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Brin d'Amour Cheese taste like Reblochon Cheese?

Brin d'Amour Cheese reads as earthy, while Reblochon Cheese is creamy, nutty.

What is Brin d'Amour Cheese made of?

Brin d'Amour Cheese is made from sheep milk (raw). It's typically aged 1 to 3 months. 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, Brin d'Amour Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brin d'Amour Cheese is soft to firm, while Reblochon Cheese is ivory-colored, creamy and supple.