Coalho Cheese vs Reblochon Cheese
Coalho Cheese is a semi-hard cow-milk cheese from Brazil, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Coalho Cheese?
Coalho is a firm, lightweight cheese from Northeastern Brazil that squeaks when you bite it, the way fresh cheese curds do. Most people meet it grilled on a stick at the beach.
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 Coalho Cheese and Reblochon Cheese?
- Origin: Coalho Cheese (Brazil), Reblochon Cheese (France)
- Milk treatment: Coalho Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
- Texture: Coalho Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Coalho Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Coalho Cheese (acidic, salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Coalho Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Brazil | France |
| Specific Origin | Northeastern Brazil | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Semi-hard | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, salty | Creamy, nutty |
Taste Comparison: Does Coalho Cheese Taste Like Reblochon Cheese?
Coalho Cheese reads as acidic, salty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Coalho Cheese for Reblochon Cheese?
In most recipes, Coalho Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Coalho Cheese reads as acidic, salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Coalho 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 cheese, go with Coalho Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Coalho Cheese suits recipes that want acidic, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Coalho Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Coalho Cheese originates in Brazil, while Reblochon Cheese comes from France.
Is Coalho Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Coalho Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Coalho Cheese taste like Reblochon Cheese?
Coalho Cheese reads as acidic, salty, while Reblochon Cheese is creamy, nutty.
What is Coalho Cheese made of?
Coalho Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Brazil.
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, Coalho Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Coalho Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.