Chura Kampo Cheese vs Reblochon Cheese
Chura Kampo Cheese is a hard, artisan cheese from China and Tibet, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Chura Kampo Cheese?
Chura kampo is a Tibetan dried cheese made from the curds left over from boiling buttermilk. It comes as small hard chunks that hold up to long chewing, and it is an important part of Tibetan cuisine.
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 Chura Kampo Cheese and Reblochon Cheese?
- Origin: Chura Kampo Cheese (China and Tibet), Reblochon Cheese (France)
- Milk type: Chura Kampo Cheese (yak's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Chura Kampo Cheese (hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Chura Kampo Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Side-by-Side Comparison
| Chura Kampo Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | China And Tibet | France |
| Specific Origin | Tibet | Haute-Savoie And Savoie |
| Milk Type | Yak's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Hard, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Chura Kampo Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute Chura Kampo Cheese for Reblochon Cheese?
Chura Kampo Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Chura Kampo Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Chura Kampo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Chura Kampo Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Chura Kampo Cheese originates in China and Tibet, while Reblochon Cheese comes from France.
Is Chura Kampo Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chura Kampo Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chura Kampo Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Chura Kampo Cheese made of?
Chura Kampo Cheese is made from milk. It originates in China and Tibet.
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, Chura Kampo Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chura Kampo Cheese is hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.