Cantal Cheese vs Reblochon Cheese
Cantal Cheese
Reblochon Cheese
Cantal Cheese is a firm cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cantal Cheese?
Cantal is a firm, uncooked cow's milk cheese from the Auvergne region of central France and one of the oldest cheeses in the country. Its tangy, buttery flavor recalls Cheddar and sharpens with age, from the mild jeune to the hard, nutty vieux.
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 Cantal Cheese and Reblochon Cheese?
- Texture: Cantal Cheese (Firm), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cantal Cheese (Gray-white to golden), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Cantal Cheese (Jeune: 30-60 days, Entre-Deux: 90-210 days, Vieux: >8 months), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Cantal Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Département Of Cantal | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Firm | Ivory-colored, creamy and supple |
| Rind | Gray-white to golden | Yellow-orange covered with a thin white mold |
| Aging | Jeune: 30-60 days, Entre-Deux: 90-210 days, Vieux: >8 months | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Cantal Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. More specifically, Cantal Cheese shows jeune: soft, milk-and-butter. entre-deux: balanced, intense. vieux: powerful, spicy. diversity of grasslands contributes to flavor., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Cantal Cheese at jeune: 30-60 days, entre-deux: 90-210 days, vieux: >8 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Cantal Cheese for Reblochon Cheese?
In most recipes, Cantal Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Cantal Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Cantal 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 Cantal Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Cantal Cheese is typically aged jeune: 30-60 days, entre-deux: 90-210 days, vieux: >8 months, Reblochon Cheese 3 to 4 months.
Is Cantal Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cantal Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cantal Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Cantal Cheese made of?
Cantal Cheese is made from cow milk (raw), using rennet rennet. It's typically aged jeune: 30-60 days, entre-deux: 90-210 days, vieux: >8 months. 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, Cantal Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cantal Cheese is firm, while Reblochon Cheese is ivory-colored, creamy and supple.