Buxton Blue Cheese vs Reblochon Cheese
Buxton Blue Cheese is a soft, artisan, blue-veined cow-milk cheese from England and United Kingdom, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Buxton Blue Cheese?
Buxton Blue is an English blue cheese made from cow's milk, a close relative of Blue Stilton. It carries PDO status and can only be made in and around Buxton, using milk from Derbyshire, Nottinghamshire or Staffordshire.
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 Buxton Blue Cheese and Reblochon Cheese?
- Origin: Buxton Blue Cheese (England and United Kingdom), Reblochon Cheese (France)
- Texture: Buxton Blue Cheese (soft, artisan, blue-veined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Buxton Blue Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Buxton Blue Cheese (tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Buxton Blue Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | England And United Kingdom | France |
| Specific Origin | Buxton, Derbyshire | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft, artisan, blue-veined | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Tangy | Creamy, nutty |
Taste Comparison: Does Buxton Blue Cheese Taste Like Reblochon Cheese?
Buxton Blue Cheese reads as tangy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Buxton Blue Cheese for Reblochon Cheese?
In most recipes, Buxton Blue Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan, blue-veined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Buxton Blue Cheese reads as tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Buxton Blue Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan, blue-veined cheese, go with Buxton Blue Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Buxton Blue Cheese suits recipes that want tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Buxton Blue Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Buxton Blue Cheese originates in England and United Kingdom, while Reblochon Cheese comes from France.
Is Buxton Blue Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Buxton Blue Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Buxton Blue Cheese taste like Reblochon Cheese?
Buxton Blue Cheese reads as tangy, while Reblochon Cheese is creamy, nutty.
What is Buxton Blue Cheese made of?
Buxton Blue Cheese is made from cow milk. It originates in England and United Kingdom.
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, Buxton Blue Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Buxton Blue Cheese is soft, artisan, blue-veined, while Reblochon Cheese is ivory-colored, creamy and supple.