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.
What Is Dovedale cheese?
Dovedale Cheese is a full-fat soft blue-veined cheese made exclusively within fifty miles of Dovedale, England. It has a cylindrical shape and is crafted using milk sourced from local farms. The production process includes pasteurization, the addition of starter cultures, blue mold cultures, and rennet, followed by curd cutting, draining, hoop filling, brining, and piercing. The cheese matures under controlled conditions, influenced by the region's climate and traditional cheesemaking skills. Dovedale Cheese is only produced within its designated geographical area using time-honored methods passed down through local cheesemakers.
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 Dovedale cheese and Reblochon Cheese?
- Milk treatment: Dovedale cheese (Pasteurized), Reblochon Cheese (Raw)
- Texture: Dovedale cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
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 | — | Creamy, nutty |
Taste Comparison: Does Dovedale cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
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.
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.
Which is your favorite?
One click, anonymous. See what others chose.
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?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.