Kanterkaas Cheese vs Reblochon Cheese
Kanterkaas Cheese is a firm to hard cow-milk cheese from Netherlands, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Kanterkaas Cheese?
Kanterkaas is a traditional hard cheese from Friesland and the Westerkwartier in the Netherlands. It has a flat cylindrical shape with a sharp edge where the side meets the base and a rounded edge on top. The cheese comes in two fat content categories: 20+ (20-25% fat in dry matter) and 40+ (40-44% fat in dry matter). It has a firm to hard texture, making it suitable for grating over time. The flavor is pleasant and ranges from sharp to strong, depending on its age. Its color varies from ivory to yellow or greenish-yellow, with a close texture and limited eye formation. The rind is smooth, impervious, and can be natural or coated in colorless or yellow material. It is made using pasteurized milk, calf or cattle rennet, and ripened for at least four weeks.
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 Kanterkaas Cheese and Reblochon Cheese?
- Origin: Kanterkaas Cheese (Netherlands), Reblochon Cheese (France)
- Milk treatment: Kanterkaas Cheese (Pasteurized), Reblochon Cheese (Raw)
- Texture: Kanterkaas Cheese (Firm to hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Kanterkaas Cheese (Natural or coated (colorless/yellow)), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Kanterkaas Cheese (Minimum 4 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Kanterkaas Cheese (Pleasant, sharp to strong (varies with age)), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Kanterkaas Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Netherlands | France |
| Specific Origin | Friesland And Westerkwartier | Haute-Savoie And Savoie |
| Milk Type | Cow | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Firm to hard | Ivory-colored, creamy and supple |
| Rind | Natural or coated (colorless/yellow) | Yellow-orange covered with a thin white mold |
| Aging | Minimum 4 weeks | 3 to 4 months |
| Taste | Pleasant, sharp to strong (varies with age) | Creamy, nutty |
Taste Comparison: Does Kanterkaas Cheese Taste Like Reblochon Cheese?
Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Kanterkaas Cheese at minimum 4 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Kanterkaas Cheese for Reblochon Cheese?
In most recipes, Kanterkaas Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm to hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age) while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Kanterkaas Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to hard cheese, go with Kanterkaas Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Kanterkaas Cheese suits recipes that want pleasant, sharp to strong (varies with age) notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Kanterkaas Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Kanterkaas Cheese originates in Netherlands, while Reblochon Cheese comes from France. Aging also differs: Kanterkaas Cheese is typically aged minimum 4 weeks, Reblochon Cheese 3 to 4 months.
Is Kanterkaas Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Kanterkaas Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Kanterkaas Cheese taste like Reblochon Cheese?
Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Reblochon Cheese is creamy, nutty.
What is Kanterkaas Cheese made of?
Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.
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, Kanterkaas Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kanterkaas Cheese is firm to hard, while Reblochon Cheese is ivory-colored, creamy and supple.