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 Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
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 Herve Cheese and Reblochon Cheese?
- Origin: Herve Cheese (Belgium), Reblochon Cheese (France)
- Texture: Herve Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Herve Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Herve Cheese (about 3 months), Reblochon Cheese (3 to 4 months)
- Taste: Herve Cheese (smooth, spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Herve Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Belgium | France |
| Specific Origin | Herve, Province Of Liège, Belgium | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | About 3 months | 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. More specifically, Herve Cheese shows sweet when young, spicy with age, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.
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. Aging also differs: Herve Cheese is typically aged about 3 months, Reblochon Cheese 3 to 4 months.
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 (raw). It's typically aged about 3 months. 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.