Ennstaler Steirerkas Cheese vs Reblochon Cheese
Ennstaler Steirerkas Cheese is a granular or crumbly to clammy cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Ennstaler Steirerkas Cheese?
Ennstaler Steirerkas is a traditional cheese from Austria, specifically from the district of Liezen in the north-western part of Styria. It is a sour milk cheese made from raw or pasteurized skimmed cow's milk. The cheese is formed into a truncated cone weighing up to 4 kg and is made without rennet, using only acid coagulation. It is known for its crumbly texture and distinctive aroma, with a sour, strong, and piquant flavor. The cheese matures over at least three weeks, developing a dry, brownish or greyish surface with a layer of green or white mold. The interior is marbled, pale brown to brown-grey, with a granular or crumbly texture. The cheese is influenced by the local alpine flora, which contributes to its unique flavor and aroma.
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 Ennstaler Steirerkas Cheese and Reblochon Cheese?
- Milk treatment: Ennstaler Steirerkas Cheese (Raw or pasteurized skimmed milk), Reblochon Cheese (Raw)
- Texture: Ennstaler Steirerkas Cheese (Granular or crumbly to clammy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Ennstaler Steirerkas Cheese (Dry, brownish or greyish, covered with green or white mold), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Ennstaler Steirerkas Cheese (At least three weeks), Reblochon Cheese (3 to 4 months)
- Taste: Ennstaler Steirerkas Cheese (Sour, strong, piquant, spicy to sharp), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Ennstaler Steirerkas Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | District Of Liezen, North-Western Part Of Styria | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw or pasteurized skimmed milk | Raw |
| Texture | Granular or crumbly to clammy | Ivory-colored, creamy and supple |
| Rind | Dry, brownish or greyish, covered with green or white mold | Yellow-orange covered with a thin white mold |
| Aging | At least three weeks | 3 to 4 months |
| Taste | Sour, strong, piquant, spicy to sharp | Creamy, nutty |
Taste Comparison: Does Ennstaler Steirerkas Cheese Taste Like Reblochon Cheese?
Ennstaler Steirerkas Cheese reads as sour, strong, piquant, spicy to sharp, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Ennstaler Steirerkas Cheese at at least three weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Ennstaler Steirerkas Cheese for Reblochon Cheese?
In most recipes, Ennstaler Steirerkas Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect granular or crumbly to clammy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Ennstaler Steirerkas Cheese reads as sour, strong, piquant, spicy to sharp while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Ennstaler Steirerkas Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a granular or crumbly to clammy cheese, go with Ennstaler Steirerkas Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Ennstaler Steirerkas Cheese suits recipes that want sour, strong, piquant, spicy to sharp notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Ennstaler Steirerkas Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Ennstaler Steirerkas Cheese is typically aged at least three weeks, Reblochon Cheese 3 to 4 months.
Is Ennstaler Steirerkas Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Ennstaler Steirerkas Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ennstaler Steirerkas Cheese taste like Reblochon Cheese?
Ennstaler Steirerkas Cheese reads as sour, strong, piquant, spicy to sharp, while Reblochon Cheese is creamy, nutty.
What is Ennstaler Steirerkas Cheese made of?
Ennstaler Steirerkas Cheese is made from cow milk (raw or pasteurized skimmed milk), using not used rennet. It's typically aged at least three weeks.
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, Ennstaler Steirerkas Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ennstaler Steirerkas Cheese is granular or crumbly to clammy, while Reblochon Cheese is ivory-colored, creamy and supple.