Cebreiro Cheese vs Reblochon Cheese

Q: Is Cebreiro Cheese the same as Reblochon Cheese?

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

Q: Can I substitute Cebreiro Cheese for Reblochon Cheese?

In most recipes you can swap Cebreiro Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Cebreiro 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.

Cebreiro Cheese

Reblochon Cheese

Cebreiro Cheese is a soft, spreadable cow-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Cebreiro Cheese?

From Galicia, Cebreiro is a traditional Spanish cheese made from cow's milk. It has a unique, conical shape and a soft, creamy texture similar to cottage cheese but firmer. Cebreiro has a mild, slightly lemony flavor, making it a versatile cheese for both savory and sweet dishes.

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 Cebreiro Cheese and Reblochon Cheese?

Origin: Cebreiro Cheese (Spain), Reblochon Cheese (France)
Milk treatment: Cebreiro Cheese (Pasteurized), Reblochon Cheese (Raw)
Texture: Cebreiro Cheese (Soft, spreadable), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Cebreiro Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Cebreiro Cheese (At least 45 days (not industrially manufactured for mature type)), Reblochon Cheese (3 to 4 months)
Taste: Cebreiro Cheese (Milky, slightly acidic), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Cebreiro Cheese	Reblochon Cheese
Country of Origin	Spain	France
Specific Origin	Eastern Part Of Lugo, Galicia	Haute-Savoie And Savoie
Milk Type	Pasteurized Cow's	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Soft, spreadable	Ivory-colored, creamy and supple
Rind	None	Yellow-orange covered with a thin white mold
Aging	At least 45 days (not industrially manufactured for mature type)	3 to 4 months
Taste	Milky, slightly acidic	Creamy, nutty

Taste Comparison: Does Cebreiro Cheese Taste Like Reblochon Cheese?

Cebreiro Cheese reads as milky, slightly acidic, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Cebreiro Cheese at at least 45 days (not industrially manufactured for mature type) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Cebreiro Cheese for Reblochon Cheese?

In most recipes, Cebreiro Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, spreadable bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cebreiro Cheese reads as milky, slightly acidic while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Cebreiro Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, spreadable cheese, go with Cebreiro Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cebreiro Cheese suits recipes that want milky, slightly acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Cebreiro Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Cebreiro Cheese originates in Spain, while Reblochon Cheese comes from France. Aging also differs: Cebreiro Cheese is typically aged at least 45 days (not industrially manufactured for mature type), Reblochon Cheese 3 to 4 months.

Is Cebreiro Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Cebreiro Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cebreiro Cheese taste like Reblochon Cheese?

Cebreiro Cheese reads as milky, slightly acidic, while Reblochon Cheese is creamy, nutty.

What is Cebreiro Cheese made of?

Cebreiro Cheese is made from cow milk (pasteurized), using mesophilic dl-starters and small quantities of calf rennet. It's typically aged at least 45 days (not industrially manufactured for mature type). It originates in Spain.

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, Cebreiro Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cebreiro Cheese is soft, spreadable, while Reblochon Cheese is ivory-colored, creamy and supple.