Esrom Cheese vs Reblochon Cheese
Esrom Cheese is a semi-hard to hard, soft but easily cut cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Esrom Cheese?
Esrom is a Danish cow's milk cheese, also sold as Danish Port Salut. It is known for a pungent aroma, a full sweet flavour, a waxy yellow-brown rind and small holes scattered through a buttery paste. It is one of three Danish cheeses with EU PGI protection.
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 Esrom Cheese and Reblochon Cheese?
- Milk treatment: Esrom Cheese (Pasteurised at low temperature), Reblochon Cheese (Raw)
- Texture: Esrom Cheese (Semi-hard to hard, soft but easily cut), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Esrom Cheese (Thin, supple, yellow to yellowy-orange edible rind with a clean, almost dry, thin and uniform yellowish brown to reddish brown outer skin), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Esrom Cheese (Minimum 2 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Esrom Cheese (Mild, acidic, aromatic with hints of surface ripening), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Esrom 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 | Pasteurised at low temperature | Raw |
| Texture | Semi-hard to hard, soft but easily cut | Ivory-colored, creamy and supple |
| Rind | Thin, supple, yellow to yellowy-orange edible rind with a clean, almost dry, thin and uniform yellowish brown to reddish brown outer skin | Yellow-orange covered with a thin white mold |
| Aging | Minimum 2 weeks | 3 to 4 months |
| Taste | Mild, acidic, aromatic with hints of surface ripening | Creamy, nutty |
Taste Comparison: Does Esrom Cheese Taste Like Reblochon Cheese?
Esrom Cheese reads as mild, acidic, aromatic with hints of surface ripening, while Reblochon Cheese brings creamy, nutty character. More specifically, Esrom Cheese shows the smell and flavor from the surface ripening become dominant as the cheese ages, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Esrom Cheese at minimum 2 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Esrom Cheese for Reblochon Cheese?
In most recipes, Esrom Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard to hard, soft but easily cut bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Esrom Cheese reads as mild, acidic, aromatic with hints of surface ripening while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Esrom Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard to hard, soft but easily cut cheese, go with Esrom Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Esrom Cheese suits recipes that want mild, acidic, aromatic with hints of surface ripening notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Esrom Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Esrom Cheese is typically aged minimum 2 weeks, Reblochon Cheese 3 to 4 months.
Is Esrom Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Esrom Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Esrom Cheese taste like Reblochon Cheese?
Esrom Cheese reads as mild, acidic, aromatic with hints of surface ripening, while Reblochon Cheese is creamy, nutty.
What is Esrom Cheese made of?
Esrom Cheese is made from cow milk (pasteurised at low temperature). It's typically aged minimum 2 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, Esrom Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Esrom Cheese is semi-hard to hard, soft but easily cut, while Reblochon Cheese is ivory-colored, creamy and supple.