Carre de l'Est Cheese vs Reblochon Cheese
Carre de l'Est Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Carre de l'Est Cheese?
Carre de l'Est is a soft cow's milk cheese from Lorraine in eastern France, sold in small squares of 330 g. It is made much like Camembert but comes out firmer, with a damp red rind and a stretchy paste that melts in the mouth.
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 Carre de l'Est Cheese and Reblochon Cheese?
- Milk treatment: Carre de l'Est Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Carre de l'Est Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Carre de l'Est Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Carre de l'Est Cheese (5 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Carre de l'Est Cheese (smokey), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Carre de l'Est Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Lorraine, Eastern France | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | 5 weeks | 3 to 4 months |
| Taste | Smokey | Creamy, nutty |
Taste Comparison: Does Carre de l'Est Cheese Taste Like Reblochon Cheese?
Carre de l'Est Cheese reads as smokey, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Carre de l'Est Cheese at 5 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Carre de l'Est Cheese for Reblochon Cheese?
In most recipes, Carre de l'Est Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Carre de l'Est Cheese reads as smokey while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Carre de l'Est Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Carre de l'Est Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Carre de l'Est Cheese suits recipes that want smokey notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Carre de l'Est Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Carre de l'Est Cheese is typically aged 5 weeks, Reblochon Cheese 3 to 4 months.
Is Carre de l'Est Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Carre de l'Est Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Carre de l'Est Cheese taste like Reblochon Cheese?
Carre de l'Est Cheese reads as smokey, while Reblochon Cheese is creamy, nutty.
What is Carre de l'Est Cheese made of?
Carre de l'Est Cheese is made from cow milk (pasteurized). It's typically aged 5 weeks. 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, Carre de l'Est Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Carre de l'Est Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.