Edam Holland Cheese vs Reblochon Cheese
Edam Holland Cheese is a firm, suitable for cutting; becomes firmer with age cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Edam Holland Cheese?
Edam Holland is a semi-hard cheese from the Netherlands, made from cow's milk. It is known for its ball, loaf, or block shapes and is naturally matured in Dutch maturing rooms. The cheese has a mild to piquant flavor, depending on its age and type. It has a firm, smooth, and dry rind, formed by drying during maturation. The cheese's color ranges from ivory to yellow, with a uniform cross-section and small round holes. Edam Holland is matured for a minimum of 28 days, with a minimum of 21 days for the baby version. The cheese is made using pasteurized milk and non-genetically modified cultures, with rennet from calf or microbial sources.
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 Edam Holland Cheese and Reblochon Cheese?
- Milk treatment: Edam Holland Cheese (Pasteurized), Reblochon Cheese (Raw)
- Texture: Edam Holland Cheese (Firm, suitable for cutting; becomes firmer with age), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Edam Holland Cheese (Firm, smooth, dry, clean, no fungal flora), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Edam Holland Cheese (Minimum 28 days (21 days for baby version)), Reblochon Cheese (3 to 4 months)
- Taste: Edam Holland Cheese (Mild to piquant), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Edam Holland Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Firm, suitable for cutting; becomes firmer with age | Ivory-colored, creamy and supple |
| Rind | Firm, smooth, dry, clean, no fungal flora | Yellow-orange covered with a thin white mold |
| Aging | Minimum 28 days (21 days for baby version) | 3 to 4 months |
| Taste | Mild to piquant | Creamy, nutty |
Taste Comparison: Does Edam Holland Cheese Taste Like Reblochon Cheese?
Edam Holland Cheese reads as mild to piquant, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Edam Holland Cheese at minimum 28 days (21 days for baby version) develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Edam Holland Cheese for Reblochon Cheese?
In most recipes, Edam Holland Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm, suitable for cutting; becomes firmer with age bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Edam Holland Cheese reads as mild to piquant while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Edam Holland Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm, suitable for cutting; becomes firmer with age cheese, go with Edam Holland Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Edam Holland Cheese suits recipes that want mild to piquant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Edam Holland Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Edam Holland Cheese is typically aged minimum 28 days (21 days for baby version), Reblochon Cheese 3 to 4 months.
Is Edam Holland Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Edam Holland Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Edam Holland Cheese taste like Reblochon Cheese?
Edam Holland Cheese reads as mild to piquant, while Reblochon Cheese is creamy, nutty.
What is Edam Holland Cheese made of?
Edam Holland Cheese is made from cow milk (pasteurized), using calf's abomasum or microbial origin, not genetically modified rennet. It's typically aged minimum 28 days (21 days for baby version).
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, Edam Holland Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Edam Holland Cheese is firm, suitable for cutting; becomes firmer with age, while Reblochon Cheese is ivory-colored, creamy and supple.