Gouda Cheese vs Reblochon Cheese

Gouda Cheese is a solid and springy; smooth when young, firm and crumbly when aged cow-milk cheese from Netherlands, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

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 Gouda Cheese and Reblochon Cheese?

• Origin: Gouda Cheese (Netherlands), Reblochon Cheese (France)
• Milk treatment: Gouda Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
• Texture: Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Gouda Cheese (Durable), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Gouda Cheese (4 weeks to 21 months), Reblochon Cheese (3 to 4 months)
• Taste: Gouda Cheese (Sweet to nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Gouda Cheese Taste Like Reblochon Cheese?

Gouda Cheese reads as sweet to nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Gouda Cheese shows young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Gouda Cheese at 4 weeks to 21 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Gouda Cheese for Reblochon Cheese?

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

Which Is Better, Gouda Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Gouda Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Gouda Cheese originates in Netherlands, while Reblochon Cheese comes from France. Aging also differs: Gouda Cheese is typically aged 4 weeks to 21 months, Reblochon Cheese 3 to 4 months.

Is Gouda Cheese similar to Reblochon Cheese?

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

Can I substitute Gouda Cheese for Reblochon Cheese?

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

Does Gouda Cheese taste like Reblochon Cheese?

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

What is Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

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 Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged, while Reblochon Cheese is ivory-colored, creamy and supple.