Fourme de Montbrison Cheese vs Reblochon Cheese

Q: Is Fourme de Montbrison Cheese the same as Reblochon Cheese?

No. Fourme de Montbrison Cheese and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Fourme de Montbrison Cheese for Reblochon Cheese?

In most recipes you can swap Fourme de Montbrison Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Fourme de Montbrison Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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, similar and related to Fourme d'Ambert, is a blue cheese also from the Auvergne region. It has a slightly firmer texture and a stronger flavor profile than its cousin, with rich, creamy, and earthy notes. It shares the same cylindrical shape and is excellent in a variety of dishes, from cheese boards to melted in pastas or risottos.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

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. 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.

Which is your favorite?

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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.