Fourme de Montbrison Cheese vs Reblochon Cheese
Fourme de Montbrison Cheese
Reblochon Cheese
Fourme de Montbrison Cheese is a dry, slightly rough cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Fourme de Montbrison Cheese?
Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.
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 Fourme de Montbrison Cheese and Reblochon Cheese?
- Milk treatment: Fourme de Montbrison Cheese (Raw or Pasteurized), Reblochon Cheese (Raw)
- Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Fourme de Montbrison Cheese (Fine orangey rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation), Reblochon Cheese (3 to 4 months)
- Taste: Fourme de Montbrison Cheese (Mild, refined), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Fourme de Montbrison Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Thirty-Three Communes In The Monts Du Forez | Haute-Savoie And Savoie |
| Milk Type | Cow’s milk | Raw whole cow’s milk |
| Milk Treatment | Raw or Pasteurized | Raw |
| Texture | Dry, slightly rough | Ivory-colored, creamy and supple |
| Rind | Fine orangey rind | Yellow-orange covered with a thin white mold |
| Aging | Minimum 28 days after renneting, longer for full maturation | 3 to 4 months |
| Taste | Mild, refined | Creamy, nutty |
Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Reblochon Cheese?
Fourme de Montbrison Cheese reads as mild, refined, while Reblochon Cheese brings creamy, nutty character. More specifically, Fourme de Montbrison Cheese shows dry texture, discreetly blue-veined, marbled aspect, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Fourme de Montbrison Cheese for Reblochon Cheese?
In most recipes, Fourme de Montbrison Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dry, slightly rough bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Fourme de Montbrison Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a dry, slightly rough cheese, go with Fourme de Montbrison Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Fourme de Montbrison Cheese suits recipes that want mild, refined notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Fourme de Montbrison Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Fourme de Montbrison Cheese is typically aged minimum 28 days after renneting, longer for full maturation, Reblochon Cheese 3 to 4 months.
Is Fourme de Montbrison Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Fourme de Montbrison Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Fourme de Montbrison Cheese taste like Reblochon Cheese?
Fourme de Montbrison Cheese reads as mild, refined, while Reblochon Cheese is creamy, nutty.
What is Fourme de Montbrison Cheese made of?
Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. 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, Fourme de Montbrison Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Reblochon Cheese is ivory-colored, creamy and supple.