Queso de Burgos vs Reblochon Cheese

Q: Is Queso de Burgos the same as Reblochon Cheese?

No. Queso de Burgos and Reblochon Cheese are distinct cheeses from Spain and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queso de Burgos for Reblochon Cheese?

In most recipes you can swap Queso de Burgos for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Queso de Burgos or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Queso de Burgos

Reblochon Cheese

Queso de Burgos is a fresh, slightly grainy or buttery, elastic, slightly fatty cow and sheep-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Queso de Burgos?

Queso de Burgos is a fresh white cheese from the province of Burgos, Spain, eaten within days of being made. Once a sheep's milk cheese sold at the Burgos market, it received EU Protected Geographical Indication status in September 2025.

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 Queso de Burgos and Reblochon Cheese?

Origin: Queso de Burgos (Spain), Reblochon Cheese (France)
Milk type: Queso de Burgos (Cow’s and sheep’s milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Queso de Burgos (Pasteurized), Reblochon Cheese (Raw)
Texture: Queso de Burgos (Fresh, slightly grainy or buttery, elastic, slightly fatty), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Queso de Burgos (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Queso de Burgos (Fresh, not matured), Reblochon Cheese (3 to 4 months)
Taste: Queso de Burgos (Mild, milky, and slightly sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Queso de Burgos	Reblochon Cheese
Country of Origin	Spain	France
Specific Origin	Province Of Burgos	Haute-Savoie And Savoie
Milk Type	Cow’s and sheep’s milk	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Fresh, slightly grainy or buttery, elastic, slightly fatty	Ivory-colored, creamy and supple
Rind	None	Yellow-orange covered with a thin white mold
Aging	Fresh, not matured	3 to 4 months
Taste	Mild, milky, and slightly sweet	Creamy, nutty

Taste Comparison: Does Queso de Burgos Taste Like Reblochon Cheese?

Queso de Burgos reads as mild, milky, and slightly sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Queso de Burgos shows slightly salty or not salty, no acidity or bitterness; varying intensity of sheep’s milk aftertaste depending on type, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Queso de Burgos at fresh, not matured develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Queso de Burgos for Reblochon Cheese?

Queso de Burgos can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh, slightly grainy or buttery, elastic, slightly fatty bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queso de Burgos reads as mild, milky, and slightly sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Queso de Burgos or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fresh, slightly grainy or buttery, elastic, slightly fatty cheese, go with Queso de Burgos. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso de Burgos suits recipes that want mild, milky, and slightly sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Queso de Burgos the same as Reblochon Cheese?

No, they're distinct cheeses. Queso de Burgos originates in Spain, while Reblochon Cheese comes from France. Queso de Burgos is made from cow and sheep milk; Reblochon Cheese uses cow. Aging also differs: Queso de Burgos is typically aged fresh, not matured, Reblochon Cheese 3 to 4 months.

Is Queso de Burgos similar to Reblochon Cheese?

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

Can I substitute Queso de Burgos for Reblochon Cheese?

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

Does Queso de Burgos taste like Reblochon Cheese?

Queso de Burgos reads as mild, milky, and slightly sweet, while Reblochon Cheese is creamy, nutty.

What is Queso de Burgos made of?

Queso de Burgos is made from cow and sheep milk (pasteurized). It's typically aged fresh, not matured. It originates in Spain.

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, Queso de Burgos or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queso de Burgos is fresh, slightly grainy or buttery, elastic, slightly fatty, while Reblochon Cheese is ivory-colored, creamy and supple.