Imokilly Regato Cheese vs Reblochon Cheese
Imokilly Regato Cheese is a cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Imokilly Regato Cheese?
Imokilly Regato is a hard cheese made from pasteurised cow's milk in Mogeely, County Cork, Ireland. First produced in 1980 and PDO protected since 1999, it is known for a dry firm texture and a nutty, creamy taste with a piquant finish.
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 Imokilly Regato Cheese and Reblochon Cheese?
- Milk treatment: Imokilly Regato Cheese (Standardized and cooled to 32-34°C), Reblochon Cheese (Raw)
- Aging: Imokilly Regato Cheese (9-12 months), Reblochon Cheese (3 to 4 months)
- Taste: Imokilly Regato Cheese (Unique taste), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Imokilly Regato Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | South-East Cork, Specifically The Barony Of Imokilly, Mogeely | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Standardized and cooled to 32-34°C | Raw |
| Texture | — | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 9-12 months | 3 to 4 months |
| Taste | Unique taste | Creamy, nutty |
Taste Comparison: Does Imokilly Regato Cheese Taste Like Reblochon Cheese?
Imokilly Regato Cheese reads as unique taste, while Reblochon Cheese brings creamy, nutty character. More specifically, Imokilly Regato Cheese shows influenced by high levels of betacarotene and low melting fatty acids, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Imokilly Regato Cheese at 9-12 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Imokilly Regato Cheese for Reblochon Cheese?
In most recipes, Imokilly Regato Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Imokilly Regato Cheese reads as unique taste while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Imokilly Regato Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Imokilly Regato Cheese suits recipes that want unique taste notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Imokilly Regato Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Imokilly Regato Cheese is typically aged 9-12 months, Reblochon Cheese 3 to 4 months.
Is Imokilly Regato Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Imokilly Regato Cheese for Reblochon Cheese?
You can, but expect a shift in flavor and finish.
Does Imokilly Regato Cheese taste like Reblochon Cheese?
Imokilly Regato Cheese reads as unique taste, while Reblochon Cheese is creamy, nutty.
What is Imokilly Regato Cheese made of?
Imokilly Regato Cheese is made from cow milk (standardized and cooled to 32-34°c), using individualized rennet, blended daily on the premises rennet. It's typically aged 9-12 months.
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, Imokilly Regato Cheese or Reblochon Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.