Butterkase Cheese vs Reblochon Cheese
Butterkase Cheese is a semi-soft cow-milk cheese from Austria and Germany, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Butterkase Cheese?
Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.
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 Butterkase Cheese and Reblochon Cheese?
- Origin: Butterkase Cheese (Austria and Germany), Reblochon Cheese (France)
- Milk treatment: Butterkase Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Butterkase Cheese (semi-soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Butterkase Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Butterkase Cheese (brief), Reblochon Cheese (3 to 4 months)
- Taste: Butterkase Cheese (buttery, mild), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Butterkase Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Austria And Germany | France |
| Specific Origin | Germany, Also Wisconsin In The U.S. | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | Brief | 3 to 4 months |
| Taste | Buttery, mild | Creamy, nutty |
Taste Comparison: Does Butterkase Cheese Taste Like Reblochon Cheese?
Butterkase Cheese reads as buttery, mild, while Reblochon Cheese brings creamy, nutty character. More specifically, Butterkase Cheese shows mildly salty or acidic, close to muenster or gouda, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Butterkase Cheese at brief develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Butterkase Cheese for Reblochon Cheese?
In most recipes, Butterkase Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Butterkase Cheese reads as buttery, mild while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Butterkase Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Butterkase Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Butterkase Cheese suits recipes that want buttery, mild notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Butterkase Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Butterkase Cheese originates in Austria and Germany, while Reblochon Cheese comes from France. Aging also differs: Butterkase Cheese is typically aged brief, Reblochon Cheese 3 to 4 months.
Is Butterkase Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Butterkase Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Butterkase Cheese taste like Reblochon Cheese?
Butterkase Cheese reads as buttery, mild, while Reblochon Cheese is creamy, nutty.
What is Butterkase Cheese made of?
Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.
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, Butterkase Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Butterkase Cheese is semi-soft, while Reblochon Cheese is ivory-colored, creamy and supple.