Chaource Cheese vs Reblochon Cheese

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

What Is Chaource Cheese?

Chaource is a soft cow's milk cheese from the village of Chaource in the Champagne-Ardenne region of France. It has a white Penicillium candidum rind and a slightly crumbly center with a melt-in-the-mouth texture, and it is usually eaten young.

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 Chaource Cheese and Reblochon Cheese?

• Milk treatment: Chaource Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
• Texture: Chaource Cheese (Soft and creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Chaource Cheese (Smooth rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Chaource Cheese (At least 14 days), Reblochon Cheese (3 to 4 months)
• Taste: Chaource Cheese (Cream, fresh mushrooms), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Chaource Cheese Taste Like Reblochon Cheese?

Chaource Cheese reads as cream, fresh mushrooms, while Reblochon Cheese brings creamy, nutty character. More specifically, Chaource Cheese shows soft, creamy texture, smooth rind with white mold, cream and mushroom aroma, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Chaource Cheese at at least 14 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Chaource Cheese for Reblochon Cheese?

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

Which Is Better, Chaource Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Chaource Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Chaource Cheese is typically aged at least 14 days, Reblochon Cheese 3 to 4 months.

Is Chaource Cheese similar to Reblochon Cheese?

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

Can I substitute Chaource Cheese for Reblochon Cheese?

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

Does Chaource Cheese taste like Reblochon Cheese?

Chaource Cheese reads as cream, fresh mushrooms, while Reblochon Cheese is creamy, nutty.

What is Chaource Cheese made of?

Chaource Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged at least 14 days. 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, Chaource Cheese or Reblochon Cheese?

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