Charolais Cheese vs Reblochon Cheese

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

What Is Charolais Cheese?

Charolais is a raw goat's milk cheese from the Charolais and Brionnais hills of Burgundy, France. It is one of the largest goat cheeses, sold as a tall barrel-shaped round of 250 to 310 grams, and has carried PDO status since 2014.

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 Charolais Cheese and Reblochon Cheese?

• Milk type: Charolais Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Charolais Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Charolais Cheese (semi-soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Charolais Cheese (Bloomy, slightly wrinkled), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Charolais Cheese (Minimum of 16 days), Reblochon Cheese (3 to 4 months)
• Taste: Charolais Cheese (acidic, salty, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Charolais Cheese Taste Like Reblochon Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Charolais Cheese at minimum of 16 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Charolais Cheese for Reblochon Cheese?

Charolais Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Charolais Cheese reads as acidic, salty, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Charolais 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 cheese, go with Charolais Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Charolais Cheese suits recipes that want acidic, salty, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Charolais Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Charolais Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Charolais Cheese is typically aged minimum of 16 days, Reblochon Cheese 3 to 4 months.

Is Charolais Cheese similar to Reblochon Cheese?

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

Can I substitute Charolais Cheese for Reblochon Cheese?

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

Does Charolais Cheese taste like Reblochon Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Reblochon Cheese is creamy, nutty.

What is Charolais Cheese made of?

Charolais Cheese is made from goat milk (unpasteurized). It's typically aged minimum of 16 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, Charolais Cheese or Reblochon Cheese?

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