Frinault Cheese vs Reblochon Cheese
Frinault Cheese is a soft, soft-ripened cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Frinault Cheese?
Frinault is a soft cheese from the countryside around Orléans in France, made with pasteurized whole cow's milk at 50% fat. It comes as a small 120 g disc in three versions: plain, ash-ripened Frinault cendré, and the longer-aged Frinault sec.
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 Frinault Cheese and Reblochon Cheese?
- Milk treatment: Frinault Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Frinault Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Frinault Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Frinault Cheese (about 2 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Frinault Cheese (spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Frinault Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Orléans Area, Loiret, Centre-Val De Loire, France | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | About 2 weeks | 3 to 4 months |
| Taste | Spicy | Creamy, nutty |
Taste Comparison: Does Frinault Cheese Taste Like Reblochon Cheese?
Frinault Cheese reads as spicy, while Reblochon Cheese brings creamy, nutty character. More specifically, Frinault Cheese shows fruity and more perfumed in the cendré version, close to olivet cendré, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Frinault Cheese at about 2 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Frinault Cheese for Reblochon Cheese?
In most recipes, Frinault Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Frinault Cheese reads as spicy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Frinault Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Frinault Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Frinault Cheese suits recipes that want spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Frinault Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Frinault Cheese is typically aged about 2 weeks, Reblochon Cheese 3 to 4 months.
Is Frinault Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Frinault Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Frinault Cheese taste like Reblochon Cheese?
Frinault Cheese reads as spicy, while Reblochon Cheese is creamy, nutty.
What is Frinault Cheese made of?
Frinault Cheese is made from cow milk (pasteurized). It's typically aged about 2 weeks. 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, Frinault Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Frinault Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.