Edam Cheese vs Reblochon Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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 Edam Cheese and Reblochon Cheese?

• Origin: Edam Cheese (Netherlands), Reblochon Cheese (France)
• Milk treatment: Edam Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Edam Cheese (Rubber-textured to crystalline), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Edam Cheese (Smooth, waxed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Edam Cheese (3 months to longer), Reblochon Cheese (3 to 4 months)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Reblochon Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Reblochon Cheese brings creamy, nutty character. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Edam Cheese for Reblochon Cheese?

In most recipes, Edam Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect rubber-textured to crystalline bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Edam Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Edam Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Reblochon Cheese comes from France. Aging also differs: Edam Cheese is typically aged 3 months to longer, Reblochon Cheese 3 to 4 months.

Is Edam Cheese similar to Reblochon Cheese?

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

Can I substitute Edam Cheese for Reblochon Cheese?

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

Does Edam Cheese taste like Reblochon Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Reblochon Cheese is creamy, nutty.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

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 Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Reblochon Cheese is ivory-colored, creamy and supple.