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 Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.
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 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. More specifically, Kanterkaas Cheese shows plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.