Handkäse Cheese vs Reblochon Cheese
Handkäse Cheese is a firm cow-milk cheese from Germany, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Handkäse Cheese?
Handkäse is a German sour milk cheese from southern Hesse, named for the way it was once shaped by hand. It is small, translucent and yellow, with a pungent aroma and a sour taste, and it is usually served topped with chopped onions.
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 Handkäse Cheese and Reblochon Cheese?
- Origin: Handkäse Cheese (Germany), Reblochon Cheese (France)
- Texture: Handkäse Cheese (firm), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Handkäse Cheese (sour), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Handkäse Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Germany | France |
| Specific Origin | Southern Hesse, Germany | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Firm | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Sour | Creamy, nutty |
Taste Comparison: Does Handkäse Cheese Taste Like Reblochon Cheese?
Handkäse Cheese reads as sour, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Handkäse Cheese for Reblochon Cheese?
In most recipes, Handkäse Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Handkäse Cheese reads as sour while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Handkäse Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Handkäse Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Handkäse Cheese suits recipes that want sour notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Handkäse Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Handkäse Cheese originates in Germany, while Reblochon Cheese comes from France.
Is Handkäse Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Handkäse Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Handkäse Cheese taste like Reblochon Cheese?
Handkäse Cheese reads as sour, while Reblochon Cheese is creamy, nutty.
What is Handkäse Cheese made of?
Handkäse Cheese is made from cow milk. It originates in Germany.
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, Handkäse Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Handkäse Cheese is firm, while Reblochon Cheese is ivory-colored, creamy and supple.