Crumbly Lancashire Cheese vs Reblochon Cheese
Crumbly Lancashire Cheese is a hard cow-milk cheese from England, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Crumbly Lancashire Cheese?
Crumbly Lancashire is an English cow's milk cheese and the newest of the three Lancashire varieties. Made from a single day's milk and matured for 6 to 8 weeks, it is known for a crumbly body and a fresh, high-acid taste.
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 Crumbly Lancashire Cheese and Reblochon Cheese?
- Origin: Crumbly Lancashire Cheese (England), Reblochon Cheese (France)
- Milk treatment: Crumbly Lancashire Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Crumbly Lancashire Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Crumbly Lancashire Cheese (6 to 8 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Crumbly Lancashire Cheese (acidic), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Crumbly Lancashire Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | England | France |
| Specific Origin | Lancashire, England | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 6 to 8 weeks | 3 to 4 months |
| Taste | Acidic | Creamy, nutty |
Taste Comparison: Does Crumbly Lancashire Cheese Taste Like Reblochon Cheese?
Crumbly Lancashire Cheese reads as acidic, while Reblochon Cheese brings creamy, nutty character. More specifically, Crumbly Lancashire Cheese shows fresh, high in acid, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Crumbly Lancashire Cheese at 6 to 8 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Crumbly Lancashire Cheese for Reblochon Cheese?
In most recipes, Crumbly Lancashire Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Crumbly Lancashire Cheese reads as acidic while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Crumbly Lancashire Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Crumbly Lancashire Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Crumbly Lancashire Cheese suits recipes that want acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Crumbly Lancashire Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Crumbly Lancashire Cheese originates in England, while Reblochon Cheese comes from France. Aging also differs: Crumbly Lancashire Cheese is typically aged 6 to 8 weeks, Reblochon Cheese 3 to 4 months.
Is Crumbly Lancashire Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Crumbly Lancashire Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Crumbly Lancashire Cheese taste like Reblochon Cheese?
Crumbly Lancashire Cheese reads as acidic, while Reblochon Cheese is creamy, nutty.
What is Crumbly Lancashire Cheese made of?
Crumbly Lancashire Cheese is made from cow milk (pasteurized). It's typically aged 6 to 8 weeks. It originates in England.
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, Crumbly Lancashire Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crumbly Lancashire Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.