Friesla Cheese vs Reblochon Cheese
Friesla Cheese is a semi-hard, artisan sheep-milk cheese from England, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Friesla Cheese?
Friesla is a semi-hard cheese made from pasteurized sheep's milk in Devon, England. This artisan cheese has a pale yellow color and a natural rind. It offers a sweet flavor profile, complemented by a similarly sweet aroma. The cheese's texture is firm yet slightly pliable, making it a pleasing choice for various culinary applications. Its sweet taste makes it a wonderful addition to cheese boards, pairing well with fruits and nuts. Friesla reflects the quality of English sheep's milk and traditional cheese-making practices in the region.
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 Friesla Cheese and Reblochon Cheese?
- Origin: Friesla Cheese (England), Reblochon Cheese (France)
- Milk type: Friesla Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Friesla Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Friesla Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Friesla Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Friesla Cheese (sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Friesla Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | England | France |
| Specific Origin | Devon | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Sweet | Creamy, nutty |
Taste Comparison: Does Friesla Cheese Taste Like Reblochon Cheese?
Friesla Cheese reads as sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Friesla Cheese for Reblochon Cheese?
Friesla Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Friesla Cheese reads as sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Friesla 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, artisan cheese, go with Friesla Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Friesla Cheese suits recipes that want sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Friesla Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Friesla Cheese originates in England, while Reblochon Cheese comes from France. Friesla Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Friesla Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Friesla Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Friesla Cheese taste like Reblochon Cheese?
Friesla Cheese reads as sweet, while Reblochon Cheese is creamy, nutty.
What is Friesla Cheese made of?
Friesla Cheese is made from sheep milk (pasteurized). It originates in England.
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, Friesla Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Friesla Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.