Chubut Cheese vs Reblochon Cheese
Chubut Cheese is a semi-hard, closed with few eyes, buttery paste cheese from Argentina, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Chubut Cheese?
Chubut, also called Chubutense, is a semi-hard cheese made in Gaiman, in Argentina's lower Chubut river valley. Its recipe comes from the Welsh colony there, and the Chubut brand is the first cheese brand registered in Argentina.
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 Chubut Cheese and Reblochon Cheese?
- Origin: Chubut Cheese (Argentina), Reblochon Cheese (France)
- Texture: Chubut Cheese (semi-hard, closed with few eyes, buttery paste), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Chubut Cheese (natural rind, paraffin coated), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Chubut Cheese (pleasant), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Chubut Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Argentina | France |
| Specific Origin | Gaiman, Chubut, Argentina | Haute-Savoie And Savoie |
| Milk Type | — | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Semi-hard, closed with few eyes, buttery paste | Ivory-colored, creamy and supple |
| Rind | Natural rind, paraffin coated | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Pleasant | Creamy, nutty |
Taste Comparison: Does Chubut Cheese Taste Like Reblochon Cheese?
Chubut Cheese reads as pleasant, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Chubut Cheese for Reblochon Cheese?
Chubut Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, closed with few eyes, buttery paste bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Chubut Cheese reads as pleasant while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Chubut Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, closed with few eyes, buttery paste cheese, go with Chubut Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Chubut Cheese suits recipes that want pleasant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Chubut Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Chubut Cheese originates in Argentina, while Reblochon Cheese comes from France.
Is Chubut Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chubut Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chubut Cheese taste like Reblochon Cheese?
Chubut Cheese reads as pleasant, while Reblochon Cheese is creamy, nutty.
What is Chubut Cheese made of?
Chubut Cheese is made from milk. It originates in Argentina.
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, Chubut Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chubut Cheese is semi-hard, closed with few eyes, buttery paste, while Reblochon Cheese is ivory-colored, creamy and supple.