Danablu Cheese vs Reblochon Cheese
Danablu Cheese is a loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer towards the edges cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Danablu Cheese?
Danablu is a Danish blue-veined cow's milk cheese, sold in North America as Danish Blue Cheese. It is known for its sharp, salty taste, creamy semi-soft paste and EU protected geographical indication status.
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 Danablu Cheese and Reblochon Cheese?
- Milk treatment: Danablu Cheese (Homogenised and thermised/pasteurised), Reblochon Cheese (Raw)
- Texture: Danablu Cheese (Loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer towards the edges), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Danablu Cheese (No rind as such, but a tight and somewhat firm outer layer), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Danablu Cheese (Minimum 5 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Danablu Cheese (Piquant, sharp, somewhat salty and tart, leaning slightly towards bitter), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Danablu Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Homogenised and thermised/pasteurised | Raw |
| Texture | Loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer towards the edges | Ivory-colored, creamy and supple |
| Rind | No rind as such, but a tight and somewhat firm outer layer | Yellow-orange covered with a thin white mold |
| Aging | Minimum 5 weeks | 3 to 4 months |
| Taste | Piquant, sharp, somewhat salty and tart, leaning slightly towards bitter | Creamy, nutty |
Taste Comparison: Does Danablu Cheese Taste Like Reblochon Cheese?
Danablu Cheese reads as piquant, sharp, somewhat salty and tart, leaning slightly towards bitter, while Reblochon Cheese brings creamy, nutty character. More specifically, Danablu Cheese shows strongly affected by the pure growth of blue mold, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Danablu Cheese at minimum 5 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Danablu Cheese for Reblochon Cheese?
In most recipes, Danablu Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer towards the edges bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Danablu Cheese reads as piquant, sharp, somewhat salty and tart, leaning slightly towards bitter while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Danablu Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer towards the edges cheese, go with Danablu Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Danablu Cheese suits recipes that want piquant, sharp, somewhat salty and tart, leaning slightly towards bitter notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Danablu Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Danablu Cheese is typically aged minimum 5 weeks, Reblochon Cheese 3 to 4 months.
Is Danablu Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Danablu Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Danablu Cheese taste like Reblochon Cheese?
Danablu Cheese reads as piquant, sharp, somewhat salty and tart, leaning slightly towards bitter, while Reblochon Cheese is creamy, nutty.
What is Danablu Cheese made of?
Danablu Cheese is made from cow milk (homogenised and thermised/pasteurised). It's typically aged minimum 5 weeks.
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, Danablu Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Danablu Cheese is loose but not crumbly, generally soft, cuttable and spreadable, somewhat firmer towards the edges, while Reblochon Cheese is ivory-colored, creamy and supple.