Grevé Cheese vs Reblochon Cheese
Grevé Cheese is a semi-hard cow-milk cheese from Sweden, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Grevé Cheese?
Grevé is a Swedish cow's milk cheese built along the lines of Emmental, first produced in 1964 at Örnsköldsvik. It is semi-hard, tastes nut-like and slightly sweet, and carries a fat content of 30 to 45 percent.
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 Grevé Cheese and Reblochon Cheese?
- Origin: Grevé Cheese (Sweden), Reblochon Cheese (France)
- Texture: Grevé Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Grevé Cheese (waxed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Grevé Cheese (mild, nutty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Grevé Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Sweden | France |
| Specific Origin | Örnsköldsvik, Västernorrland County, Sweden | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Semi-hard | Ivory-colored, creamy and supple |
| Rind | Waxed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mild, nutty | Creamy, nutty |
Taste Comparison: Does Grevé Cheese Taste Like Reblochon Cheese?
Grevé Cheese reads as mild, nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Grevé Cheese shows nut-like, slightly sweet, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Grevé Cheese for Reblochon Cheese?
In most recipes, Grevé Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Grevé Cheese reads as mild, nutty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Grevé 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 cheese, go with Grevé Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Grevé Cheese suits recipes that want mild, nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Grevé Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Grevé Cheese originates in Sweden, while Reblochon Cheese comes from France.
Is Grevé Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Grevé Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Grevé Cheese taste like Reblochon Cheese?
Grevé Cheese reads as mild, nutty, while Reblochon Cheese is creamy, nutty.
What is Grevé Cheese made of?
Grevé Cheese is made from cow milk. 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, Grevé Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Grevé Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.