Chaumes Cheese vs Reblochon Cheese
Chaumes Cheese is a soft, semi-soft, soft-ripened cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Chaumes Cheese?
Chaumes is a soft, semi-soft, soft-ripened cheese from St Antoine, France, made from pasteurized cow's milk. It has a pale yellow interior and is characterized by its washed rind. The cheese offers a full-flavored, nutty taste that is complemented by a strong, aromatic scent. With a fat content of 50%, Chaumes has a rich, creamy texture that appeals to many cheese lovers. Its bold aroma and flavor make it a popular choice for those who enjoy more intense cheeses. Chaumes is often enjoyed on a cheese board or paired with crusty bread and fruits for a balanced snack.
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 Chaumes Cheese and Reblochon Cheese?
- Milk treatment: Chaumes Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Chaumes Cheese (soft, semi-soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Chaumes Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Chaumes Cheese (full-flavored, nutty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Chaumes Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | St Antoine | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, semi-soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Full-flavored, nutty | Creamy, nutty |
Taste Comparison: Does Chaumes Cheese Taste Like Reblochon Cheese?
Chaumes Cheese reads as full-flavored, nutty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Chaumes Cheese for Reblochon Cheese?
In most recipes, Chaumes Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, semi-soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Chaumes Cheese reads as full-flavored, nutty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Chaumes Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semi-soft, soft-ripened cheese, go with Chaumes Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Chaumes Cheese suits recipes that want full-flavored, nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Chaumes Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Chaumes Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Chaumes Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chaumes Cheese taste like Reblochon Cheese?
Chaumes Cheese reads as full-flavored, nutty, while Reblochon Cheese is creamy, nutty.
What is Chaumes Cheese made of?
Chaumes Cheese is made from cow milk (pasteurized). 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, Chaumes Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chaumes Cheese is soft, semi-soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.