Emmental Cheese vs Reblochon Cheese

Emmental Cheese is a hard or medium-hard cow-milk cheese from Switzerland, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

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 Emmental Cheese and Reblochon Cheese?

• Origin: Emmental Cheese (Switzerland), Reblochon Cheese (France)
• Texture: Emmental Cheese (Hard or medium-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Emmental Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Emmental Cheese (4 months to over 1 year), Reblochon Cheese (3 to 4 months)
• Taste: Emmental Cheese (Nutty, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Emmental Cheese Taste Like Reblochon Cheese?

Emmental Cheese reads as nutty, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Emmental Cheese shows characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Emmental Cheese at 4 months to over 1 year develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Emmental Cheese for Reblochon Cheese?

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

Which Is Better, Emmental Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Emmental Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Emmental Cheese originates in Switzerland, while Reblochon Cheese comes from France. Aging also differs: Emmental Cheese is typically aged 4 months to over 1 year, Reblochon Cheese 3 to 4 months.

Is Emmental Cheese similar to Reblochon Cheese?

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

Can I substitute Emmental Cheese for Reblochon Cheese?

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

Does Emmental Cheese taste like Reblochon Cheese?

Emmental Cheese reads as nutty, sweet, while Reblochon Cheese is creamy, nutty.

What is Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

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, Emmental Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Emmental Cheese is hard or medium-hard, while Reblochon Cheese is ivory-colored, creamy and supple.