Grand Vatel Cheese vs Reblochon Cheese
Grand Vatel Cheese is a soft, soft-ripened cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Grand Vatel Cheese?
Grand Vatel is a triple-cream cow's milk cheese with a bloomy rind, eaten young and fresh. It tastes of fresh cream and butter, lightly salted, and picks up mushroom and hazelnut notes once it has been aged.
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 Grand Vatel Cheese and Reblochon Cheese?
- Milk treatment: Grand Vatel Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Grand Vatel Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Grand Vatel Cheese (bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Grand Vatel Cheese (eaten young and fresh), Reblochon Cheese (3 to 4 months)
- Taste: Grand Vatel Cheese (buttery, citrusy, nutty, salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Grand Vatel Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Val-De-Marne | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | Eaten young and fresh | 3 to 4 months |
| Taste | Buttery, citrusy, nutty, salty | Creamy, nutty |
Taste Comparison: Does Grand Vatel Cheese Taste Like Reblochon Cheese?
Grand Vatel Cheese reads as buttery, citrusy, nutty, salty, while Reblochon Cheese brings creamy, nutty character. More specifically, Grand Vatel Cheese shows fresh cream and butter, lightly acidic and salty, with fruit and hazelnut when aged, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Grand Vatel Cheese at eaten young and fresh develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Grand Vatel Cheese for Reblochon Cheese?
In most recipes, Grand Vatel Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Grand Vatel Cheese reads as buttery, citrusy, nutty, salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Grand Vatel Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Grand Vatel Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Grand Vatel Cheese suits recipes that want buttery, citrusy, nutty, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Grand Vatel Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Grand Vatel Cheese is typically aged eaten young and fresh, Reblochon Cheese 3 to 4 months.
Is Grand Vatel Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Grand Vatel Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Grand Vatel Cheese taste like Reblochon Cheese?
Grand Vatel Cheese reads as buttery, citrusy, nutty, salty, while Reblochon Cheese is creamy, nutty.
What is Grand Vatel Cheese made of?
Grand Vatel Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged eaten young and fresh. It originates in France.
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, Grand Vatel Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Grand Vatel Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.