Danish Blue Cheese vs Reblochon Cheese

Danish Blue Cheese is a semi-soft, blue-veined cow-milk cheese from Denmark, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Danish Blue Cheese?

Danablu, sold as Danish Blue Cheese in North America, is a semi-soft blue-veined cheese made from full fat cow's milk and homogenized cream. It is known for its sharp, salty taste and its EU protected status, which limits production to approved Danish dairies.

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 Danish Blue Cheese and Reblochon Cheese?

• Origin: Danish Blue Cheese (Denmark), Reblochon Cheese (France)
• Texture: Danish Blue Cheese (Semi-soft, Blue-veined), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Danish Blue Cheese (edible, slightly moist), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Danish Blue Cheese (8 to 12 weeks), Reblochon Cheese (3 to 4 months)
• Taste: Danish Blue Cheese (Salty, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Danish Blue Cheese Taste Like Reblochon Cheese?

Danish Blue Cheese reads as salty, tangy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Danish Blue Cheese at 8 to 12 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Danish Blue Cheese for Reblochon Cheese?

In most recipes, Danish Blue Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Danish Blue Cheese reads as salty, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Danish Blue Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Danish Blue Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Danish Blue Cheese suits recipes that want salty, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Danish Blue Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Danish Blue Cheese originates in Denmark, while Reblochon Cheese comes from France. Aging also differs: Danish Blue Cheese is typically aged 8 to 12 weeks, Reblochon Cheese 3 to 4 months.

Is Danish Blue Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Danish Blue Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Danish Blue Cheese taste like Reblochon Cheese?

Danish Blue Cheese reads as salty, tangy, while Reblochon Cheese is creamy, nutty.

What is Danish Blue Cheese made of?

Danish Blue Cheese is made from cow milk. It's typically aged 8 to 12 weeks. It originates in Denmark.

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, Danish Blue Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Danish Blue Cheese is semi-soft, blue-veined, while Reblochon Cheese is ivory-colored, creamy and supple.