Dorset Blue Cheese vs Reblochon Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between Dorset Blue Cheese and Reblochon Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), Reblochon Cheese (Raw)
• Texture: Dorset Blue Cheese (Firm), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Reblochon Cheese (3 to 4 months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

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

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Dorset Blue Cheese for Reblochon Cheese?

In most recipes, Dorset Blue Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Dorset Blue Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Reblochon Cheese 3 to 4 months.

Is Dorset Blue Cheese similar to Reblochon Cheese?

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

Can I substitute Dorset Blue Cheese for Reblochon Cheese?

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

Does Dorset Blue Cheese taste like Reblochon Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Reblochon Cheese is creamy, nutty.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 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, Dorset Blue Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Reblochon Cheese is ivory-colored, creamy and supple.