Butte Cheese vs Reblochon Cheese
Butte Cheese is a soft, soft-ripened cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Butte Cheese?
Butte is a French cheese made from unpasteurized cow's milk. It is a soft, soft-ripened cheese with a smooth and creamy texture. The flavor profile is characterized by a combination of bitter and salty notes, offering a complex taste experience. Its aroma is rich and ripe, which adds to its overall appeal. The cheese has a yellow color and features a washed rind that contributes to its distinct flavor. Butte is best enjoyed as part of a cheese platter or paired with a glass of wine.
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 Butte Cheese and Reblochon Cheese?
- Milk treatment: Butte Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Butte Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Butte Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Butte Cheese (bitter, salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Butte Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Bitter, salty | Creamy, nutty |
Taste Comparison: Does Butte Cheese Taste Like Reblochon Cheese?
Butte Cheese reads as bitter, salty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Butte Cheese for Reblochon Cheese?
In most recipes, Butte Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Butte Cheese reads as bitter, salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Butte Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Butte Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Butte Cheese suits recipes that want bitter, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Butte Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Butte Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Butte Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Butte Cheese taste like Reblochon Cheese?
Butte Cheese reads as bitter, salty, while Reblochon Cheese is creamy, nutty.
What is Butte Cheese made of?
Butte Cheese is made from cow milk (unpasteurized). 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, Butte Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Butte Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.