Kargı Tulumu Cheese vs Reblochon Cheese
Kargı Tulumu Cheese is a creamy cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Kargı Tulumu Cheese?
Kargı Tulumu is a type of tulum cheese specific to the Kargı region of Turkey. It is typically made from sheep's milk and aged in goat skins, giving it a firm texture and an intensely tangy, somewhat salty flavor. Kargı Tulumu is particularly well-regarded for its rich, concentrated taste.
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 Kargı Tulumu Cheese and Reblochon Cheese?
- Texture: Kargı Tulumu Cheese (Creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Kargı Tulumu Cheese (6 months), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Kargı Tulumu Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Central Anatolia | Haute-Savoie And Savoie |
| Milk Type | — | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Creamy | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 6 months | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Kargı Tulumu Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Kargı Tulumu Cheese at 6 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Kargı Tulumu Cheese for Reblochon Cheese?
Kargı Tulumu Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Kargı Tulumu Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy cheese, go with Kargı Tulumu Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Kargı Tulumu Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Kargı Tulumu Cheese is typically aged 6 months, Reblochon Cheese 3 to 4 months.
Is Kargı Tulumu Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kargı Tulumu Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Kargı Tulumu Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Kargı Tulumu Cheese made of?
Kargı Tulumu Cheese is made from milk. It's typically aged 6 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, Kargı Tulumu Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kargı Tulumu Cheese is creamy, while Reblochon Cheese is ivory-colored, creamy and supple.