Cabrales Cheese vs Reblochon Cheese

Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Cabrales Cheese?

Cabrales is a strong, pungent blue cheese from the Asturias region in northern Spain. It is traditionally made from a mixture of raw cow's, goat’s, and sheep's milk that is aged in natural limestone caves, facilitating the development of its intense flavor and blue veining. Cabrales is known for its deep, spicy earthiness and can be quite sharp, making it a favorite among blue cheese aficionados.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between Cabrales Cheese and Reblochon Cheese?

• Origin: Cabrales Cheese (Spain), Reblochon Cheese (France)
• Milk treatment: Cabrales Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Cabrales Cheese (Crumbly, open paste), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Cabrales Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Cabrales Cheese (2 to 3 months), Reblochon Cheese (3 to 4 months)
• Taste: Cabrales Cheese (Intense, piquant), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Reblochon Cheese?

Cabrales Cheese reads as intense, piquant, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Cabrales Cheese for Reblochon Cheese?

In most recipes, Cabrales Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect crumbly, open paste bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cabrales Cheese reads as intense, piquant while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Cabrales Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, open paste cheese, go with Cabrales Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Cabrales Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Reblochon Cheese comes from France. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Reblochon Cheese 3 to 4 months.

Is Cabrales Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Cabrales Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cabrales Cheese taste like Reblochon Cheese?

Cabrales Cheese reads as intense, piquant, while Reblochon Cheese is creamy, nutty.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. 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, Cabrales Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Reblochon Cheese is ivory-colored, creamy and supple.