Cotherstone Cheese vs Reblochon Cheese
Cotherstone Cheese is a semi-hard, artisan cow-milk cheese from England and United Kingdom, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cotherstone Cheese?
Cotherstone is a semi-hard, artisan cheese made from unpasteurized cow's milk. Originating from the region of Cotherstone in England, this cheese has a fat content of 45%, giving it a rich texture. It is known for its pale yellow color and is traditionally covered with a waxed rind. The flavor profile is characterized by its acidic, citrusy, and tangy notes, making it a refreshing choice for cheese lovers. The aroma is fresh, enhancing its appeal as a natural and unpretentious cheese. Cotherstone is often enjoyed as part of a cheese board or used to add a zesty kick to various dishes.
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 Cotherstone Cheese and Reblochon Cheese?
- Origin: Cotherstone Cheese (England and United Kingdom), Reblochon Cheese (France)
- Milk treatment: Cotherstone Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Cotherstone Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cotherstone Cheese (waxed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Cotherstone Cheese (acidic, citrusy, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cotherstone Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | England And United Kingdom | France |
| Specific Origin | Cotherstone | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-hard, artisan | Ivory-colored, creamy and supple |
| Rind | Waxed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, citrusy, tangy | Creamy, nutty |
Taste Comparison: Does Cotherstone Cheese Taste Like Reblochon Cheese?
Cotherstone Cheese reads as acidic, citrusy, tangy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Cotherstone Cheese for Reblochon Cheese?
In most recipes, Cotherstone Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cotherstone Cheese reads as acidic, citrusy, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cotherstone 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, artisan cheese, go with Cotherstone Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cotherstone Cheese suits recipes that want acidic, citrusy, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Cotherstone Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cotherstone Cheese originates in England and United Kingdom, while Reblochon Cheese comes from France.
Is Cotherstone Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cotherstone Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cotherstone Cheese taste like Reblochon Cheese?
Cotherstone Cheese reads as acidic, citrusy, tangy, while Reblochon Cheese is creamy, nutty.
What is Cotherstone Cheese made of?
Cotherstone Cheese is made from cow milk (unpasteurized). It originates in England and United Kingdom.
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, Cotherstone Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cotherstone Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.