Gris de Lille Cheese vs Reblochon Cheese
Gris de Lille Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Gris de Lille Cheese?
Gris de Lille is a cheese from Pas-de-Calais in northern France. It is made by much the same methods as Maroilles and is counted as part of the Maroilles family.
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 Gris de Lille Cheese and Reblochon Cheese?
- Milk treatment: Gris de Lille Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Gris de Lille Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Gris de Lille Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Gris de Lille Cheese (salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Gris de Lille Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Nord-Pas-De-Calais | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Salty | Creamy, nutty |
Taste Comparison: Does Gris de Lille Cheese Taste Like Reblochon Cheese?
Gris de Lille Cheese reads as salty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Gris de Lille Cheese for Reblochon Cheese?
In most recipes, Gris de Lille Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Gris de Lille Cheese reads as salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Gris de Lille Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Gris de Lille Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Gris de Lille Cheese suits recipes that want salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Gris de Lille Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Gris de Lille Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Gris de Lille Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Gris de Lille Cheese taste like Reblochon Cheese?
Gris de Lille Cheese reads as salty, while Reblochon Cheese is creamy, nutty.
What is Gris de Lille Cheese made of?
Gris de Lille Cheese is made from cow milk (unpasteurized). 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, Gris de Lille Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gris de Lille Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.