Gamonedo Cheese vs Reblochon Cheese

Q: Is Gamonedo Cheese the same as Reblochon Cheese?

No. Gamonedo Cheese and Reblochon Cheese are distinct cheeses from Spain and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Gamonedo Cheese for Reblochon Cheese?

In most recipes you can swap Gamonedo Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Gamonedo 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.

Gamonedo Cheese

Reblochon Cheese

Gamonedo Cheese is a harder and drier (del puertu), richer and creamier (del valle) cow, goat, and sheep-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Gamonedo Cheese?

Gamonéu is a fatty, lightly smoked Spanish cheese made in parts of Asturias from a blend of cow, goat and sheep milk. It holds a Protected Designation of Origin and comes in two forms: del Puertu from the high passes and del Valle from the lower valleys.

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 Gamonedo Cheese and Reblochon Cheese?

Origin: Gamonedo Cheese (Spain), Reblochon Cheese (France)
Milk type: Gamonedo Cheese (Raw cow’s, sheep’s, and goat’s milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc.), Reblochon Cheese (Raw whole cow’s milk)
Texture: Gamonedo Cheese (harder and drier (del Puertu), richer and creamier (del Valle)), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Gamonedo Cheese (inedible, thin, natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Gamonedo Cheese (Minimum of sixty days up to five months), Reblochon Cheese (3 to 4 months)
Taste: Gamonedo Cheese (Buttery, slightly nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Gamonedo Cheese	Reblochon Cheese
Country of Origin	Spain	France
Specific Origin	Asturian Region	Haute-Savoie And Savoie
Milk Type	Raw cow’s, sheep’s, and goat’s milk, or any combination. Breeds: Friesian, Asturiana de los Valles, etc.	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Harder and drier (del Puertu), richer and creamier (del Valle)	Ivory-colored, creamy and supple
Rind	Inedible, thin, natural	Yellow-orange covered with a thin white mold
Aging	Minimum of sixty days up to five months	3 to 4 months
Taste	Buttery, slightly nutty	Creamy, nutty

Taste Comparison: Does Gamonedo Cheese Taste Like Reblochon Cheese?

Gamonedo Cheese reads as buttery, slightly nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Gamonedo Cheese shows hint of hazelnut, smokiness, and pungency, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Gamonedo Cheese at minimum of sixty days up to five months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Gamonedo Cheese for Reblochon Cheese?

Gamonedo Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect harder and drier (del puertu), richer and creamier (del valle) bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Gamonedo Cheese reads as buttery, slightly nutty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Gamonedo Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a harder and drier (del puertu), richer and creamier (del valle) cheese, go with Gamonedo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Gamonedo Cheese suits recipes that want buttery, slightly nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Gamonedo Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Gamonedo Cheese originates in Spain, while Reblochon Cheese comes from France. Gamonedo Cheese is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Gamonedo Cheese is typically aged minimum of sixty days up to five months, Reblochon Cheese 3 to 4 months.

Is Gamonedo Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Gamonedo Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Gamonedo Cheese taste like Reblochon Cheese?

Gamonedo Cheese reads as buttery, slightly nutty, while Reblochon Cheese is creamy, nutty.

What is Gamonedo Cheese made of?

Gamonedo Cheese is made from cow, goat, and sheep milk (raw). It's typically aged minimum of sixty days up to five months. It originates in Spain.

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, Gamonedo Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gamonedo Cheese is harder and drier (del puertu), richer and creamier (del valle), while Reblochon Cheese is ivory-colored, creamy and supple.