Cancoillotte Cheese vs Reblochon Cheese
Cancoillotte Cheese
Reblochon Cheese
Cancoillotte Cheese is a smooth, creamy cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cancoillotte Cheese?
Cancoillotte is a runny French cheese made by melting metton cheese with water or milk, salt and often butter. It comes from Franche-Comte and is eaten cold or hot, plain or flavored with garlic, wine or cumin.
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 Cancoillotte Cheese and Reblochon Cheese?
- Milk treatment: Cancoillotte Cheese (Skim), Reblochon Cheese (Raw)
- Texture: Cancoillotte Cheese (Smooth, creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cancoillotte Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Side-by-Side Comparison
| Cancoillotte Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Franche-Comte | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Skim | Raw |
| Texture | Smooth, creamy | Ivory-colored, creamy and supple |
| Rind | None | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Cancoillotte Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. More specifically, Cancoillotte Cheese shows eaten warm, flavored with pepper, wine, or garlic optional, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Cancoillotte Cheese for Reblochon Cheese?
In most recipes, Cancoillotte Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth, creamy bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Cancoillotte Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, creamy cheese, go with Cancoillotte Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Cancoillotte Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Cancoillotte Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cancoillotte Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cancoillotte Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Cancoillotte Cheese made of?
Cancoillotte Cheese is made from cow milk (skim), using rennet rennet. It originates in France.
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, Cancoillotte Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cancoillotte Cheese is smooth, creamy, while Reblochon Cheese is ivory-colored, creamy and supple.