Laguiole Cheese vs Reblochon Cheese

Laguiole Cheese is a firm and supple cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

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 Laguiole Cheese and Reblochon Cheese?

• Milk treatment: Laguiole Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Laguiole Cheese (Firm and supple), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Laguiole Cheese (4-10+ months), Reblochon Cheese (3 to 4 months)
• Taste: Laguiole Cheese (Medium to intense), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Laguiole Cheese Taste Like Reblochon Cheese?

Laguiole Cheese reads as medium to intense, while Reblochon Cheese brings creamy, nutty character. More specifically, Laguiole Cheese shows dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Laguiole Cheese for Reblochon Cheese?

In most recipes, Laguiole Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and supple bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Laguiole Cheese reads as medium to intense while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Laguiole Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and supple cheese, go with Laguiole Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Laguiole Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Reblochon Cheese 3 to 4 months.

Is Laguiole Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Laguiole Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Laguiole Cheese taste like Reblochon Cheese?

Laguiole Cheese reads as medium to intense, while Reblochon Cheese is creamy, nutty.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. It originates in France.

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, Laguiole Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Laguiole Cheese is firm and supple, while Reblochon Cheese is ivory-colored, creamy and supple.