Fromage de Herve Cheese vs Reblochon Cheese
Fromage de Herve Cheese is a homogeneous, firm, unctuous cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Fromage de Herve Cheese?
Fromage de Herve is a Belgian washed-rind soft cheese made from raw cow's milk in the Herve area near Liege. Produced since the 15th century, it is best known for the powerful smell it develops as Brevibacterium linens works on the rind.
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 Fromage de Herve Cheese and Reblochon Cheese?
- Milk treatment: Fromage de Herve Cheese (Untreated or pasteurized), Reblochon Cheese (Raw)
- Texture: Fromage de Herve Cheese (Homogeneous, firm, unctuous), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Fromage de Herve Cheese (Washed rind, brown, slightly rosy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Fromage de Herve Cheese (Five to six weeks for "doux", two months for "piquant"), Reblochon Cheese (3 to 4 months)
- Taste: Fromage de Herve Cheese (Mature, with varying degrees of ripeness), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Fromage de Herve Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Herve Region | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Untreated or pasteurized | Raw |
| Texture | Homogeneous, firm, unctuous | Ivory-colored, creamy and supple |
| Rind | Washed rind, brown, slightly rosy | Yellow-orange covered with a thin white mold |
| Aging | Five to six weeks for "doux", two months for "piquant" | 3 to 4 months |
| Taste | Mature, with varying degrees of ripeness | Creamy, nutty |
Taste Comparison: Does Fromage de Herve Cheese Taste Like Reblochon Cheese?
Fromage de Herve Cheese reads as mature, with varying degrees of ripeness, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Fromage de Herve Cheese at five to six weeks for "doux", two months for "piquant" develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Fromage de Herve Cheese for Reblochon Cheese?
In most recipes, Fromage de Herve Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect homogeneous, firm, unctuous bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Fromage de Herve Cheese reads as mature, with varying degrees of ripeness while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Fromage de Herve Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, firm, unctuous cheese, go with Fromage de Herve Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Fromage de Herve Cheese suits recipes that want mature, with varying degrees of ripeness notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Fromage de Herve Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Fromage de Herve Cheese is typically aged five to six weeks for "doux", two months for "piquant", Reblochon Cheese 3 to 4 months.
Is Fromage de Herve Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Fromage de Herve Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Fromage de Herve Cheese taste like Reblochon Cheese?
Fromage de Herve Cheese reads as mature, with varying degrees of ripeness, while Reblochon Cheese is creamy, nutty.
What is Fromage de Herve Cheese made of?
Fromage de Herve Cheese is made from cow milk (untreated or pasteurized), using used to provoke curdling rennet. It's typically aged five to six weeks for "doux", two months for "piquant".
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, Fromage de Herve Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fromage de Herve Cheese is homogeneous, firm, unctuous, while Reblochon Cheese is ivory-colored, creamy and supple.