Chimay Cheese vs Reblochon Cheese
Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Chimay Cheese?
Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.
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 Chimay Cheese and Reblochon Cheese?
- Origin: Chimay Cheese (Belgium), Reblochon Cheese (France)
- Milk treatment: Chimay Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Chimay Cheese (soft to hard depending on variety, creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Chimay Cheese (2 weeks to 6 months), Reblochon Cheese (3 to 4 months)
- Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Chimay Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Belgium | France |
| Specific Origin | Baileux, Hainaut, Belgium | Haute-Savoie And Savoie |
| Milk Type | — | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft to hard depending on variety, creamy | Ivory-colored, creamy and supple |
| Rind | Washed, some varieties covered with a fine white bloom | Yellow-orange covered with a thin white mold |
| Aging | 2 weeks to 6 months | 3 to 4 months |
| Taste | Slightly bitter from the beer hops, nutty in aged versions | Creamy, nutty |
Taste Comparison: Does Chimay Cheese Taste Like Reblochon Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Reblochon Cheese brings creamy, nutty character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Chimay Cheese at 2 weeks to 6 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Chimay Cheese for Reblochon Cheese?
Chimay Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Chimay Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Chimay Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Chimay Cheese originates in Belgium, while Reblochon Cheese comes from France. Aging also differs: Chimay Cheese is typically aged 2 weeks to 6 months, Reblochon Cheese 3 to 4 months.
Is Chimay Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chimay Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chimay Cheese taste like Reblochon Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Reblochon Cheese is creamy, nutty.
What is Chimay Cheese made of?
Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.
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, Chimay Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Reblochon Cheese is ivory-colored, creamy and supple.