Gouda Holland Cheese vs Reblochon Cheese

Q: Is Gouda Holland Cheese the same as Reblochon Cheese?

No. Gouda Holland Cheese and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Gouda Holland Cheese for Reblochon Cheese?

In most recipes you can swap Gouda Holland Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Gouda Holland 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.

Gouda Holland Cheese is a slightly soft to pliable at four weeks, firmer with age cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Gouda Holland Cheese?

Gouda Holland is a semi-hard cheese made in the Netherlands. It is a full-fat cheese with a fat content ranging from 48% to 52% in dry matter. The cheese is made from cows' milk sourced from Dutch dairy farms and is naturally matured in Dutch maturing rooms. Gouda Holland is shaped like a flattened cylinder, block, or loaf, and weighs between

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between Gouda Holland Cheese and Reblochon Cheese?

Milk type: Gouda Holland Cheese (Cows' milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Gouda Holland Cheese (Pasteurised), Reblochon Cheese (Raw)
Texture: Gouda Holland Cheese (Slightly soft to pliable at four weeks, firmer with age), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Gouda Holland Cheese (Firm, smooth, dry, clean, no fungal flora), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Gouda Holland Cheese (Minimum 28 days to more than a year), Reblochon Cheese (3 to 4 months)
Taste: Gouda Holland Cheese (Aromatic, pleasant, mild to strong), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Gouda Holland Cheese	Reblochon Cheese
Country of Origin	—	France
Specific Origin	—	Haute-Savoie And Savoie
Milk Type	Cows' milk	Raw whole cow’s milk
Milk Treatment	Pasteurised	Raw
Texture	Slightly soft to pliable at four weeks, firmer with age	Ivory-colored, creamy and supple
Rind	Firm, smooth, dry, clean, no fungal flora	Yellow-orange covered with a thin white mold
Aging	Minimum 28 days to more than a year	3 to 4 months
Taste	Aromatic, pleasant, mild to strong	Creamy, nutty

Taste Comparison: Does Gouda Holland Cheese Taste Like Reblochon Cheese?

Gouda Holland Cheese reads as aromatic, pleasant, mild to strong, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Gouda Holland Cheese at minimum 28 days to more than a year develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Gouda Holland Cheese for Reblochon Cheese?

Gouda Holland Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect slightly soft to pliable at four weeks, firmer with age bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Gouda Holland Cheese reads as aromatic, pleasant, mild to strong while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Gouda Holland Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a slightly soft to pliable at four weeks, firmer with age cheese, go with Gouda Holland Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Gouda Holland Cheese suits recipes that want aromatic, pleasant, mild to strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Gouda Holland Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Gouda Holland Cheese is typically aged minimum 28 days to more than a year, Reblochon Cheese 3 to 4 months.

Is Gouda Holland Cheese similar to Reblochon Cheese?

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

Can I substitute Gouda Holland Cheese for Reblochon Cheese?

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

Does Gouda Holland Cheese taste like Reblochon Cheese?

Gouda Holland Cheese reads as aromatic, pleasant, mild to strong, while Reblochon Cheese is creamy, nutty.

What is Gouda Holland Cheese made of?

Gouda Holland Cheese is made from milk (pasteurised), using calf's abomasum, bovine peptides, or microbial origin (not genetically modified) rennet. It's typically aged minimum 28 days to more than a year.

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, Gouda Holland Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gouda Holland Cheese is slightly soft to pliable at four weeks, firmer with age, while Reblochon Cheese is ivory-colored, creamy and supple.