Iberico Cheese vs Reblochon Cheese
Iberico Cheese is a hard cow, goat, and sheep-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Iberico Cheese?
Queso Iberico is a hard cheese from Spain made using a blend of cow's, goat's, and sheep's milk. It can be crafted from either pasteurized or unpasteurized milk, contributing to its rich and aromatic profile. This cheese has a buttery and nutty flavor with a strong taste that captures the essence of its mixed milk origins. The cheese is typically white in color and features a natural rind. Known also as Iberico Cheese, it offers a satisfying density and a complex taste that pairs well with a variety of foods. Its rich aroma and firm texture make it a popular choice for cheese lovers seeking a traditional Spanish flavor.
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 Iberico Cheese and Reblochon Cheese?
- Origin: Iberico Cheese (Spain), Reblochon Cheese (France)
- Milk type: Iberico Cheese (cow's, goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Iberico Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
- Texture: Iberico Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Iberico Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Iberico Cheese (buttery, nutty, strong), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Iberico Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's, goat's and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery, nutty, strong | Creamy, nutty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Iberico Cheese | Reblochon Cheese | |
|---|---|---|
| Best Pairings | Vinho Verde | — |
Which would you pick?
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Where to buy Iberico Cheese and Reblochon Cheese
Iberico Cheese
Reblochon Cheese
Taste Comparison: Does Iberico Cheese Taste Like Reblochon Cheese?
Iberico Cheese reads as buttery, nutty, strong, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Iberico Cheese for Reblochon Cheese?
Iberico Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Iberico Cheese reads as buttery, nutty, strong while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Iberico Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Iberico Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Iberico Cheese suits recipes that want buttery, nutty, strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Iberico Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Iberico Cheese originates in Spain, while Reblochon Cheese comes from France. Iberico Cheese is made from cow, goat, and sheep milk; Reblochon Cheese uses cow.
Is Iberico Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Iberico Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Iberico Cheese taste like Reblochon Cheese?
Iberico Cheese reads as buttery, nutty, strong, while Reblochon Cheese is creamy, nutty.
What is Iberico Cheese made of?
Iberico Cheese is made from cow, goat, and sheep milk (pasteurized or unpasteurized). It originates in Spain.
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, Iberico Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Iberico Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Iberico Cheese and Reblochon Cheese.