Dovedale cheese vs Reblochon Cheese
Dovedale cheese
Reblochon Cheese
Dovedale cheese is a soft cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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What Is Dovedale cheese?
Dovedale, sold as Dovedale Blue, is a soft blue cheese made from full fat cow's milk near the Dovedale valley in the Peak District. It holds PDO status and is dipped in brine instead of dry-salted, which is rare for a British cheese.
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 Dovedale cheese and Reblochon Cheese?
- Milk treatment: Dovedale cheese (Pasteurized), Reblochon Cheese (Raw)
- Texture: Dovedale cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Dovedale cheese (mild blue), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Dovedale cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Within Fifty Miles Of Dovedale, England | Haute-Savoie And Savoie |
| Milk Type | Cow | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mild blue | Creamy, nutty |
Taste Comparison: Does Dovedale cheese Taste Like Reblochon Cheese?
Dovedale cheese reads as mild blue, while Reblochon Cheese brings creamy, nutty character. More specifically, Dovedale cheese shows mild and creamy, with a continental character from brine dipping, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Dovedale cheese for Reblochon Cheese?
In most recipes, Dovedale cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Dovedale cheese reads as mild blue while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Dovedale cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Dovedale cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Dovedale cheese suits recipes that want mild blue notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Dovedale cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Dovedale cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Dovedale cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Dovedale cheese taste like Reblochon Cheese?
Dovedale cheese reads as mild blue, while Reblochon Cheese is creamy, nutty.
What is Dovedale cheese made of?
Dovedale cheese is made from cow milk (pasteurized).
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, Dovedale cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.