Graddost Cheese vs Reblochon Cheese

Graddost Cheese is a semi-hard, artisan cow-milk cheese from Sweden, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Graddost Cheese?

Gräddost is a Swedish semi-hard cow's milk cheese whose name means cream cheese. It tastes mild, creamy and slightly sour, is usually sold at 60% fat, and melts so well that Swedish pizzerias made it a standard in the 1970s.

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 Graddost Cheese and Reblochon Cheese?

• Origin: Graddost Cheese (Sweden), Reblochon Cheese (France)
• Milk treatment: Graddost Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Graddost Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Graddost Cheese (none, ripened in Cryovac plastic film), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Graddost Cheese (at least 4 weeks), Reblochon Cheese (3 to 4 months)
• Taste: Graddost Cheese (nutty, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Graddost Cheese Taste Like Reblochon Cheese?

Graddost Cheese reads as nutty, tangy, while Reblochon Cheese brings creamy, nutty character. More specifically, Graddost Cheese shows mild, creamy and slightly sour, sometimes nutty, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Graddost Cheese at at least 4 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Graddost Cheese for Reblochon Cheese?

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

Which Is Better, Graddost 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, artisan cheese, go with Graddost Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Graddost Cheese suits recipes that want nutty, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Graddost Cheese the same as Reblochon Cheese?

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

Is Graddost Cheese similar to Reblochon Cheese?

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

Can I substitute Graddost Cheese for Reblochon Cheese?

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

Does Graddost Cheese taste like Reblochon Cheese?

Graddost Cheese reads as nutty, tangy, while Reblochon Cheese is creamy, nutty.

What is Graddost Cheese made of?

Graddost Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Sweden.

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, Graddost Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graddost Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.