Cardo Cheese vs Reblochon Cheese
Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cardo Cheese?
Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.
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 Cardo Cheese and Reblochon Cheese?
- Origin: Cardo Cheese (England, Scotland and Wales), Reblochon Cheese (France)
- Milk type: Cardo Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Cardo Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Cardo Cheese (semi-soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cardo Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Cardo Cheese (floral, pungent, savory), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cardo Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | England, Scotland And Wales | France |
| Specific Origin | Timsbury, Somerset | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft, artisan | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Floral, pungent, savory | Creamy, nutty |
Taste Comparison: Does Cardo Cheese Taste Like Reblochon Cheese?
Cardo Cheese reads as floral, pungent, savory, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Cardo Cheese for Reblochon Cheese?
Cardo Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cardo Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with Cardo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Cardo Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cardo Cheese originates in England, Scotland and Wales, while Reblochon Cheese comes from France. Cardo Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Cardo Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cardo Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Cardo Cheese taste like Reblochon Cheese?
Cardo Cheese reads as floral, pungent, savory, while Reblochon Cheese is creamy, nutty.
What is Cardo Cheese made of?
Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.
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, Cardo Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cardo Cheese is semi-soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.