Cabrales Cheese vs Reblochon Cheese

Cabrales Cheese is a unctuous, compact, no eyes 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 blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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 Cabrales Cheese and Reblochon Cheese?

• Origin: Cabrales Cheese (Spain), Reblochon Cheese (France)
• Milk treatment: Cabrales Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), 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. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 unctuous, compact, no eyes 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 unctuous, compact, no eyes 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 unctuous, compact, no eyes, while Reblochon Cheese is ivory-colored, creamy and supple.