Coulommiers Cheese vs Reblochon Cheese

Coulommiers Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Coulommiers Cheese?

Coulommiers is a soft ripened cow's milk cheese from the town of Coulommiers in Seine-et-Marne, France. It is a smaller, thicker cousin of Brie with a nuttier flavor, sold as a disc under a white bloomy rind.

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 Coulommiers Cheese and Reblochon Cheese?

• Milk treatment: Coulommiers Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Coulommiers Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Coulommiers Cheese (White Penicillium candidum), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Coulommiers Cheese (4-8 weeks), Reblochon Cheese (3 to 4 months)
• Taste: Coulommiers Cheese (Fresh, creamy to fine, stronger), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Coulommiers Cheese Taste Like Reblochon Cheese?

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Reblochon Cheese brings creamy, nutty character. More specifically, Coulommiers Cheese shows factory-made: fresh, creamy, firm. artisanal: more distinctive, reddish blush on rind, finer flavor, readiness to run, matured 5-8 weeks., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Coulommiers Cheese at 4-8 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Coulommiers Cheese for Reblochon Cheese?

In most recipes, Coulommiers Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Coulommiers Cheese reads as fresh, creamy to fine, stronger while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Coulommiers Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Coulommiers Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Coulommiers Cheese suits recipes that want fresh, creamy to fine, stronger notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Coulommiers Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Coulommiers Cheese is typically aged 4-8 weeks, Reblochon Cheese 3 to 4 months.

Is Coulommiers Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Coulommiers Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Coulommiers Cheese taste like Reblochon Cheese?

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Reblochon Cheese is creamy, nutty.

What is Coulommiers Cheese made of?

Coulommiers Cheese is made from cow milk (unpasteurized). It's typically aged 4-8 weeks. It originates in France.

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, Coulommiers Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Coulommiers Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.