Danbo Cheese vs Reblochon Cheese
Danbo Cheese is a soft and supple, easy to cut cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Danbo Cheese?
Danbo is a semi-soft aged cow's milk cheese from Denmark, ripened in rectangular blocks under a coat of bacterial culture. It holds EU protected geographical indication status and is sold in grades running from very mild to sharp.
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 Danbo Cheese and Reblochon Cheese?
- Texture: Danbo Cheese (Soft and supple, easy to cut), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Danbo Cheese (Firm rind with a smear, surface may be coated), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Danbo Cheese (3-4 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Danbo Cheese (Mild, slightly acidic, aromatic), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Danbo 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 | — | Raw |
| Texture | Soft and supple, easy to cut | Ivory-colored, creamy and supple |
| Rind | Firm rind with a smear, surface may be coated | Yellow-orange covered with a thin white mold |
| Aging | 3-4 weeks | 3 to 4 months |
| Taste | Mild, slightly acidic, aromatic | Creamy, nutty |
Taste Comparison: Does Danbo Cheese Taste Like Reblochon Cheese?
Danbo Cheese reads as mild, slightly acidic, aromatic, while Reblochon Cheese brings creamy, nutty character. More specifically, Danbo Cheese shows characteristic taste due to smear-ripening, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Danbo Cheese at 3-4 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Danbo Cheese for Reblochon Cheese?
In most recipes, Danbo Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft and supple, easy to cut bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Danbo Cheese reads as mild, slightly acidic, aromatic while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Danbo Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and supple, easy to cut cheese, go with Danbo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Danbo Cheese suits recipes that want mild, slightly acidic, aromatic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Danbo Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Danbo Cheese is typically aged 3-4 weeks, Reblochon Cheese 3 to 4 months.
Is Danbo Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Danbo Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Danbo Cheese taste like Reblochon Cheese?
Danbo Cheese reads as mild, slightly acidic, aromatic, while Reblochon Cheese is creamy, nutty.
What is Danbo Cheese made of?
Danbo Cheese is made from cow milk. It's typically aged 3-4 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, Danbo Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Danbo Cheese is soft and supple, easy to cut, while Reblochon Cheese is ivory-colored, creamy and supple.