Fontainebleau Cheese vs Reblochon Cheese

Fontainebleau Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Fontainebleau Cheese?

Fontainebleau is a soft, white cheese originating from the Ile-de-France region in France. Made from cow's milk, it can be produced using either pasteurized or unpasteurized milk. This cheese has a high fat content of 60%, contributing to its rich and creamy texture. Fontainebleau is known for its mild, milky, and smooth flavor profile with a subtle sweetness. The aroma is fresh and mild, reflecting its milky nature. It is rindless, which adds to its smooth and velvety consistency. Fontainebleau is often enjoyed on its own or paired with fruits or pastries.

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 Fontainebleau Cheese and Reblochon Cheese?

• Milk treatment: Fontainebleau Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
• Texture: Fontainebleau Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Fontainebleau Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Taste: Fontainebleau Cheese (mild, milky, smooth, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Fontainebleau Cheese Taste Like Reblochon Cheese?

Fontainebleau Cheese reads as mild, milky, smooth, sweet, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Fontainebleau Cheese for Reblochon Cheese?

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

Which Is Better, Fontainebleau Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Fontainebleau Cheese the same as Reblochon Cheese?

No, they're distinct cheeses.

Is Fontainebleau Cheese similar to Reblochon Cheese?

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

Can I substitute Fontainebleau Cheese for Reblochon Cheese?

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

Does Fontainebleau Cheese taste like Reblochon Cheese?

Fontainebleau Cheese reads as mild, milky, smooth, sweet, while Reblochon Cheese is creamy, nutty.

What is Fontainebleau Cheese made of?

Fontainebleau Cheese is made from cow milk (pasteurized or unpasteurized). It originates in France.

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, Fontainebleau Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fontainebleau Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.