Cream Cheese vs Reblochon Cheese
Cream Cheese
Reblochon Cheese
Cream Cheese is a fresh soft, processed cow-milk cheese from United States, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cream Cheese?
Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.
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 Cream Cheese and Reblochon Cheese?
- Origin: Cream Cheese (United States), Reblochon Cheese (France)
- Milk treatment: Cream Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
- Texture: Cream Cheese (fresh soft, processed), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cream Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Cream Cheese (unripened, eaten fresh), Reblochon Cheese (3 to 4 months)
- Taste: Cream Cheese (creamy, mild, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cream Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | United States | France |
| Specific Origin | Chester, New York, The U.S. | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Fresh soft, processed | Ivory-colored, creamy and supple |
| Rind | Rindless | Yellow-orange covered with a thin white mold |
| Aging | Unripened, eaten fresh | 3 to 4 months |
| Taste | Creamy, mild, sweet | Creamy, nutty |
Taste Comparison: Does Cream Cheese Taste Like Reblochon Cheese?
Cream Cheese reads as creamy, mild, sweet, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Cream Cheese at unripened, eaten fresh develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Cream Cheese for Reblochon Cheese?
In most recipes, Cream Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect fresh soft, processed bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cream Cheese reads as creamy, mild, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cream Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh soft, processed cheese, go with Cream Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cream Cheese suits recipes that want creamy, mild, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Cream Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cream Cheese originates in United States, while Reblochon Cheese comes from France. Aging also differs: Cream Cheese is typically aged unripened, eaten fresh, Reblochon Cheese 3 to 4 months.
Is Cream Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cream Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cream Cheese taste like Reblochon Cheese?
Cream Cheese reads as creamy, mild, sweet, while Reblochon Cheese is creamy, nutty.
What is Cream Cheese made of?
Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.
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, Cream Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cream Cheese is fresh soft, processed, while Reblochon Cheese is ivory-colored, creamy and supple.