Gaperon Cheese vs Reblochon Cheese

Gaperon Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Gaperon Cheese?

Gaperon is a French cow's milk cheese from the Auvergne, shaped into a dome and flavored with cracked peppercorns and pink garlic. It tastes tart when young and turns soft, buttery, and strongly garlicky as it matures.

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 Gaperon Cheese and Reblochon Cheese?

• Milk treatment: Gaperon Cheese (Raw or pasteurized), Reblochon Cheese (Raw)
• Texture: Gaperon Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Gaperon Cheese (fluffy coat), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Gaperon Cheese (Several weeks), Reblochon Cheese (3 to 4 months)
• Taste: Gaperon Cheese (Sharp), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Gaperon Cheese Taste Like Reblochon Cheese?

Gaperon Cheese reads as sharp, while Reblochon Cheese brings creamy, nutty character. More specifically, Gaperon Cheese shows seasoned with minced garlic, salt, pepper, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Gaperon Cheese at several weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Gaperon Cheese for Reblochon Cheese?

In most recipes, Gaperon Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Gaperon Cheese reads as sharp while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Gaperon Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Gaperon Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Gaperon Cheese suits recipes that want sharp notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Gaperon Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Gaperon Cheese is typically aged several weeks, Reblochon Cheese 3 to 4 months.

Is Gaperon Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Gaperon Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Gaperon Cheese taste like Reblochon Cheese?

Gaperon Cheese reads as sharp, while Reblochon Cheese is creamy, nutty.

What is Gaperon Cheese made of?

Gaperon Cheese is made from cow milk (raw or pasteurized). It's typically aged several 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, Gaperon Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gaperon Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.