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 cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord, south west France, built on traditional Trappist-style cheesemaking. It is known for its bright tangerine-orange washed rind, full-bodied flavour and smooth, faintly rubbery texture.

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 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)
• Aging: Chaumes Cheese (4 weeks), Reblochon Cheese (3 to 4 months)
• Taste: Chaumes Cheese (full-flavored, nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Chaumes Cheese Taste Like Reblochon Cheese?

Chaumes Cheese reads as full-flavored, nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Chaumes Cheese shows rich and full-bodied, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Chaumes Cheese at 4 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

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.

Frequently Asked Questions

Is Chaumes Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Chaumes Cheese is typically aged 4 weeks, Reblochon Cheese 3 to 4 months.

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's typically aged 4 weeks. 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.