Crème Fraîche Cheese vs Reblochon Cheese
Crème Fraîche Cheese
Reblochon Cheese
Crème Fraîche Cheese is a thick, highly viscous cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Crème Fraîche Cheese?
Crème fraîche is a French soured cream made from cream and a bacterial culture, with 10 to 45% butterfat and a pH near 4.5. It is less sour than sour cream, and its fat content keeps it from curdling in hot sauces.
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 Crème Fraîche Cheese and Reblochon Cheese?
- Texture: Crème Fraîche Cheese (thick, highly viscous), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Crème Fraîche Cheese (mildly sour), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Crème Fraîche Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Normandy, France | Haute-Savoie And Savoie |
| Milk Type | — | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Thick, highly viscous | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mildly sour | Creamy, nutty |
Taste Comparison: Does Crème Fraîche Cheese Taste Like Reblochon Cheese?
Crème Fraîche Cheese reads as mildly sour, while Reblochon Cheese brings creamy, nutty character. More specifically, Crème Fraîche Cheese shows cultured taste from lactococcus bacteria, less sour than sour cream, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Crème Fraîche Cheese for Reblochon Cheese?
Crème Fraîche Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect thick, highly viscous bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Crème Fraîche Cheese reads as mildly sour while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Crème Fraîche Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a thick, highly viscous cheese, go with Crème Fraîche Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Crème Fraîche Cheese suits recipes that want mildly sour notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Crème Fraîche Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Crème Fraîche Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crème Fraîche Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Crème Fraîche Cheese taste like Reblochon Cheese?
Crème Fraîche Cheese reads as mildly sour, while Reblochon Cheese is creamy, nutty.
What is Crème Fraîche Cheese made of?
Crème Fraîche Cheese is made from milk. 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, Crème Fraîche Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crème Fraîche Cheese is thick, highly viscous, while Reblochon Cheese is ivory-colored, creamy and supple.