Criollo Cheese vs Reblochon Cheese
Criollo Cheese is a semi-firm cow-milk cheese from Mexico, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Criollo Cheese?
Criollo cheese is a semi-hard raw cow's milk cheese from the area around Taxco, in northern Guerrero, Mexico. Its yellow to orange paste is full of eyes, the taste is mild and slightly sweet, and it browns well under a grill.
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 Criollo Cheese and Reblochon Cheese?
- Origin: Criollo Cheese (Mexico), Reblochon Cheese (France)
- Texture: Criollo Cheese (semi-firm), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Criollo Cheese (savory, sharp), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Criollo Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Mexico | France |
| Specific Origin | Taxco | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Semi-firm | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Savory, sharp | Creamy, nutty |
Taste Comparison: Does Criollo Cheese Taste Like Reblochon Cheese?
Criollo Cheese reads as savory, sharp, while Reblochon Cheese brings creamy, nutty character. More specifically, Criollo Cheese shows mild, slightly sweet, very aromatic, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Criollo Cheese for Reblochon Cheese?
In most recipes, Criollo Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-firm bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Criollo Cheese reads as savory, sharp while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Criollo Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-firm cheese, go with Criollo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Criollo Cheese suits recipes that want savory, sharp notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Criollo Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Criollo Cheese originates in Mexico, while Reblochon Cheese comes from France.
Is Criollo Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Criollo Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Criollo Cheese taste like Reblochon Cheese?
Criollo Cheese reads as savory, sharp, while Reblochon Cheese is creamy, nutty.
What is Criollo Cheese made of?
Criollo Cheese is made from cow milk (raw). It originates in Mexico.
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, Criollo Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Criollo Cheese is semi-firm, while Reblochon Cheese is ivory-colored, creamy and supple.