Herve Cheese vs Reblochon Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Herve Cheese?
Herve is a traditional Belgian cheese made from pasteurized cow's milk. It features a soft, artisan texture and is known for its smooth yet spicy flavor. The cheese has a strong, pungent aroma that can be quite intense. Herve is typically orange in color, giving it a distinctive appearance. Often referred to as Fromage de Herve, it is a staple in Belgian cheese-making traditions. This cheese is commonly enjoyed with bread or as part of a cheese platter, where its bold characteristics can be appreciated.
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 Herve Cheese and Reblochon Cheese?
- Origin: Herve Cheese (Belgium), Reblochon Cheese (France)
- Milk treatment: Herve Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Herve Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Herve Cheese (smooth, spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Herve Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Belgium | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Smooth, spicy | Creamy, nutty |
Taste Comparison: Does Herve Cheese Taste Like Reblochon Cheese?
Herve Cheese reads as smooth, spicy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Herve Cheese for Reblochon Cheese?
In most recipes, Herve Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Herve Cheese reads as smooth, spicy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Herve Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Herve Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Herve Cheese originates in Belgium, while Reblochon Cheese comes from France.
Is Herve Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Herve Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Herve Cheese taste like Reblochon Cheese?
Herve Cheese reads as smooth, spicy, while Reblochon Cheese is creamy, nutty.
What is Herve Cheese made of?
Herve Cheese is made from cow milk (pasteurized). It originates in Belgium.
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, Herve Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.