American Gruyere Cheese vs Reblochon Cheese
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 a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.
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 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 | Wisconsin, The U.S. | 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. More specifically, American Gruyere Cheese shows buttery, mildly nutty, slightly sweet, less complex than traditional gruyère, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.
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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.