Geitost Cheese vs Reblochon Cheese
Geitost Cheese is a semi-hard, whey cow and goat-milk cheese from Norway, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Geitost Cheese?
Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.
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 Geitost Cheese and Reblochon Cheese?
- Origin: Geitost Cheese (Norway), Reblochon Cheese (France)
- Milk type: Geitost Cheese (cow's and goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Geitost Cheese (semi-hard, whey), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Geitost Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Geitost Cheese (not aged), Reblochon Cheese (3 to 4 months)
- Taste: Geitost Cheese (burnt caramel, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Geitost Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Norway | France |
| Specific Origin | Norway | Haute-Savoie And Savoie |
| Milk Type | Cow's and goat's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Semi-hard, whey | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | Not aged | 3 to 4 months |
| Taste | Burnt caramel, sweet | Creamy, nutty |
Taste Comparison: Does Geitost Cheese Taste Like Reblochon Cheese?
Geitost Cheese reads as burnt caramel, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Geitost Cheese shows sweet and caramel-like, with a tang that is sharper in the goat's milk versions, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Geitost Cheese at not aged develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Geitost Cheese for Reblochon Cheese?
Geitost Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, whey bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Geitost Cheese reads as burnt caramel, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Geitost 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, whey cheese, go with Geitost Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Geitost Cheese suits recipes that want burnt caramel, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Geitost Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Geitost Cheese originates in Norway, while Reblochon Cheese comes from France. Geitost Cheese is made from cow and goat milk; Reblochon Cheese uses cow. Aging also differs: Geitost Cheese is typically aged not aged, Reblochon Cheese 3 to 4 months.
Is Geitost Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Geitost Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Geitost Cheese taste like Reblochon Cheese?
Geitost Cheese reads as burnt caramel, sweet, while Reblochon Cheese is creamy, nutty.
What is Geitost Cheese made of?
Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.
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, Geitost Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Geitost Cheese is semi-hard, whey, while Reblochon Cheese is ivory-colored, creamy and supple.