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 is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

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 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. More specifically, Dorset Blue Cheese shows piquant like other blue cheeses, not excessively strong, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.