Kanternagelkaas Cheese vs Reblochon Cheese
Kanternagelkaas Cheese is a firm to hard cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Kanternagelkaas Cheese?
Kanternagelkaas is a variant of Kanterkaas that includes cloves for additional flavor. It shares the same shape and texture as Kanterkaas, with a firm to hard consistency. The cheese has a fragrant, spiced, and sharp to strong taste, which intensifies with aging. Its color is uniform yellow-green, sometimes darker around the cloves, which are evenly distributed throughout. The rind is smooth, impervious, and may be natural or coated in colorless or yellow material. The cheese is made using pasteurized milk, with the cloves and salt added during production. It is ripened for at least four weeks.
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 Kanternagelkaas Cheese and Reblochon Cheese?
- Milk treatment: Kanternagelkaas Cheese (Pasteurized), Reblochon Cheese (Raw)
- Texture: Kanternagelkaas Cheese (Firm to hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Kanternagelkaas Cheese (Natural or coated (colorless/yellow)), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Kanternagelkaas Cheese (Minimum 4 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Kanternagelkaas Cheese (Fragrant, spiced, sharp to strong (varies with age)), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Kanternagelkaas Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | 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 | Fragrant, spiced, sharp to strong (varies with age) | Creamy, nutty |
Taste Comparison: Does Kanternagelkaas Cheese Taste Like Reblochon Cheese?
Kanternagelkaas Cheese reads as fragrant, spiced, sharp to strong (varies with age), while Reblochon Cheese brings creamy, nutty character. More specifically, Kanternagelkaas Cheese shows clove-flavored, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Kanternagelkaas Cheese at minimum 4 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Kanternagelkaas Cheese for Reblochon Cheese?
In most recipes, Kanternagelkaas 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, Kanternagelkaas Cheese reads as fragrant, spiced, sharp to strong (varies with age) while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Kanternagelkaas 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 Kanternagelkaas Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Kanternagelkaas Cheese suits recipes that want fragrant, spiced, sharp to strong (varies with age) notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Kanternagelkaas Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Kanternagelkaas Cheese is typically aged minimum 4 weeks, Reblochon Cheese 3 to 4 months.
Is Kanternagelkaas Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Kanternagelkaas Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Kanternagelkaas Cheese taste like Reblochon Cheese?
Kanternagelkaas Cheese reads as fragrant, spiced, sharp to strong (varies with age), while Reblochon Cheese is creamy, nutty.
What is Kanternagelkaas Cheese made of?
Kanternagelkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks.
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, Kanternagelkaas Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kanternagelkaas Cheese is firm to hard, while Reblochon Cheese is ivory-colored, creamy and supple.