Cambozola Cheese vs Reblochon Cheese
Cambozola Cheese
Reblochon Cheese
Cambozola Cheese is a soft, soft-ripened cow-milk cheese from Germany, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cambozola Cheese?
Cambozola is a German soft-ripened blue cheese made by Hofmeister-Champignon and sold since 1983. Extra cream gives it a triple creme consistency, and it is much milder than Gorgonzola piccante.
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 Cambozola Cheese and Reblochon Cheese?
- Origin: Cambozola Cheese (Germany), Reblochon Cheese (France)
- Milk treatment: Cambozola Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Cambozola Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cambozola Cheese (bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Cambozola Cheese (mild, creamy, subdued blue), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cambozola Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Germany | France |
| Specific Origin | Germany | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mild, creamy, subdued blue | Creamy, nutty |
Taste Comparison: Does Cambozola Cheese Taste Like Reblochon Cheese?
Cambozola Cheese reads as mild, creamy, subdued blue, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Cambozola Cheese for Reblochon Cheese?
In most recipes, Cambozola 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, Cambozola Cheese reads as mild, creamy, subdued blue while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cambozola 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 Cambozola Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cambozola Cheese suits recipes that want mild, creamy, subdued blue 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 Cambozola Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cambozola Cheese originates in Germany, while Reblochon Cheese comes from France.
Is Cambozola Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cambozola Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cambozola Cheese taste like Reblochon Cheese?
Cambozola Cheese reads as mild, creamy, subdued blue, while Reblochon Cheese is creamy, nutty.
What is Cambozola Cheese made of?
Cambozola Cheese is made from cow milk (pasteurized). It originates in 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, Cambozola Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cambozola Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.