American Gruyere Cheese vs Reblochon Cheese

Q: Is American Gruyere Cheese the same as Reblochon Cheese?

No. American Gruyere Cheese and Reblochon Cheese are distinct cheeses from United States and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute American Gruyere Cheese for Reblochon Cheese?

In most recipes you can swap American Gruyere Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, American Gruyere Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

American Gruyere Cheese

Reblochon Cheese

American Gruyere Cheese is a semi-firm cow-milk cheese from United States, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is American Gruyere Cheese?

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between American Gruyere Cheese and Reblochon Cheese?

Origin: American Gruyere Cheese (United States), Reblochon Cheese (France)
Milk treatment: American Gruyere Cheese (Pasteurized), Reblochon Cheese (Raw)
Texture: American Gruyere Cheese (Semi-Firm), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: American Gruyere Cheese (Natural or Brushed, Sometimes Waxed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: American Gruyere Cheese (Typically 3-6 months), Reblochon Cheese (3 to 4 months)
Taste: American Gruyere Cheese (Mild, Nutty, Slightly Buttery), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	American Gruyere Cheese	Reblochon Cheese
Country of Origin	United States	France
Specific Origin	—	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Semi-Firm	Ivory-colored, creamy and supple
Rind	Natural or Brushed, Sometimes Waxed	Yellow-orange covered with a thin white mold
Aging	Typically 3-6 months	3 to 4 months
Taste	Mild, Nutty, Slightly Buttery	Creamy, nutty

Taste Comparison: Does American Gruyere Cheese Taste Like Reblochon Cheese?

American Gruyere Cheese reads as mild, nutty, slightly buttery, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. American Gruyere Cheese at typically 3-6 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute American Gruyere Cheese for Reblochon Cheese?

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

Which Is Better, American Gruyere Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-firm cheese, go with American Gruyere Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, American Gruyere Cheese suits recipes that want mild, nutty, slightly buttery notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is American Gruyere Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. American Gruyere Cheese originates in United States, while Reblochon Cheese comes from France. Aging also differs: American Gruyere Cheese is typically aged typically 3-6 months, Reblochon Cheese 3 to 4 months.

Is American Gruyere Cheese similar to Reblochon Cheese?

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

Can I substitute American Gruyere Cheese for Reblochon Cheese?

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

Does American Gruyere Cheese taste like Reblochon Cheese?

American Gruyere Cheese reads as mild, nutty, slightly buttery, while Reblochon Cheese is creamy, nutty.

What is American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

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, American Gruyere Cheese or Reblochon Cheese?

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