Castelo Branco Cheese vs Reblochon Cheese

Q: Is Castelo Branco Cheese the same as Reblochon Cheese?

No. Castelo Branco Cheese and Reblochon Cheese are distinct cheeses from Portugal and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Castelo Branco Cheese for Reblochon Cheese?

In most recipes you can swap Castelo Branco Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Castelo Branco Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Castelo Branco Cheese

Reblochon Cheese

Castelo Branco Cheese is a semisoft to hard goat and sheep-milk cheese from Portugal, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Castelo Branco Cheese?

Castelo Branco is a rich, creamy cheese made from sheep's milk in the region of Beira Baixa, Portugal. It has a slightly tangy, robust flavor and a semi-soft texture. This cheese is traditionally cured in salt, which enhances its distinctive taste, and is aged for a minimum of one month.

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 Castelo Branco Cheese and Reblochon Cheese?

Origin: Castelo Branco Cheese (Portugal), Reblochon Cheese (France)
Milk type: Castelo Branco Cheese (goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Castelo Branco Cheese (Semisoft to hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Castelo Branco Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Castelo Branco Cheese (At least 90 days (for hard)), Reblochon Cheese (3 to 4 months)
Taste: Castelo Branco Cheese (sour, spicy, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Castelo Branco Cheese	Reblochon Cheese
Country of Origin	Portugal	France
Specific Origin	Beira Baixa Province (Central Part Of Portugal)	Haute-Savoie And Savoie
Milk Type	Goat's and sheep's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Semisoft to hard	Ivory-colored, creamy and supple
Rind	Natural	Yellow-orange covered with a thin white mold
Aging	At least 90 days (for hard)	3 to 4 months
Taste	Sour, spicy, tangy	Creamy, nutty

Taste Comparison: Does Castelo Branco Cheese Taste Like Reblochon Cheese?

Castelo Branco Cheese reads as sour, spicy, tangy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Castelo Branco Cheese at at least 90 days (for hard) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Castelo Branco Cheese for Reblochon Cheese?

Castelo Branco Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft to hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Castelo Branco Cheese reads as sour, spicy, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Castelo Branco Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft to hard cheese, go with Castelo Branco Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Castelo Branco Cheese suits recipes that want sour, spicy, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Castelo Branco Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Castelo Branco Cheese originates in Portugal, while Reblochon Cheese comes from France. Castelo Branco Cheese is made from goat and sheep milk; Reblochon Cheese uses cow. Aging also differs: Castelo Branco Cheese is typically aged at least 90 days (for hard), Reblochon Cheese 3 to 4 months.

Is Castelo Branco Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Castelo Branco Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Castelo Branco Cheese taste like Reblochon Cheese?

Castelo Branco Cheese reads as sour, spicy, tangy, while Reblochon Cheese is creamy, nutty.

What is Castelo Branco Cheese made of?

Castelo Branco Cheese is made from goat and sheep milk (raw), using artichoke thistle enzyme rennet. It's typically aged at least 90 days (for hard). It originates in Portugal.

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, Castelo Branco Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Castelo Branco Cheese is semisoft to hard, while Reblochon Cheese is ivory-colored, creamy and supple.