Gorgonzola Cheese vs Reblochon Cheese

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

What Is Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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 Gorgonzola Cheese and Reblochon Cheese?

• Origin: Gorgonzola Cheese (Italy), Reblochon Cheese (France)
• Milk treatment: Gorgonzola Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Gorgonzola Cheese (Soft to crumbly), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Gorgonzola Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Gorgonzola Cheese (2 to 3 months), Reblochon Cheese (3 to 4 months)
• Taste: Gorgonzola Cheese (Sweet to savory), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Gorgonzola Cheese Taste Like Reblochon Cheese?

Gorgonzola Cheese reads as sweet to savory, while Reblochon Cheese brings creamy, nutty character. More specifically, Gorgonzola Cheese shows dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Gorgonzola Cheese at 2 to 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Gorgonzola Cheese for Reblochon Cheese?

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

Which Is Better, Gorgonzola Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Gorgonzola Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Gorgonzola Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Gorgonzola Cheese is typically aged 2 to 3 months, Reblochon Cheese 3 to 4 months.

Is Gorgonzola Cheese similar to Reblochon Cheese?

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

Can I substitute Gorgonzola Cheese for Reblochon Cheese?

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

Does Gorgonzola Cheese taste like Reblochon Cheese?

Gorgonzola Cheese reads as sweet to savory, while Reblochon Cheese is creamy, nutty.

What is Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

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, Gorgonzola Cheese or Reblochon Cheese?

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