Laruns Cheese vs Reblochon Cheese
Laruns Cheese is a soft, artisan sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Laruns Cheese?
Laruns is a French cheese originating from the region of Laruns. Made from unpasteurized sheep's milk, it is known for its soft, artisan texture. The flavor profile is a balanced mix of acidic, mild, nutty, salty, and sweet notes, making it a versatile choice for various pairings. It has a mild aroma that complements its straw-colored appearance. The cheese is wrapped in a natural rind, adding to its rustic appeal. Laruns is a prime example of traditional sheep's milk cheese, offering a gentle yet flavorful tasting experience.
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 Laruns Cheese and Reblochon Cheese?
- Milk type: Laruns Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Laruns Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Laruns Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Laruns Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Laruns Cheese (acidic, mild, nutty, salty, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Laruns Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Laruns | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, mild, nutty, salty, sweet | Creamy, nutty |
Taste Comparison: Does Laruns Cheese Taste Like Reblochon Cheese?
Laruns Cheese reads as acidic, mild, nutty, salty, sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Laruns Cheese for Reblochon Cheese?
Laruns Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Laruns Cheese reads as acidic, mild, nutty, salty, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Laruns Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Laruns Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Laruns Cheese suits recipes that want acidic, mild, nutty, salty, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Laruns Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Laruns Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Laruns Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Laruns Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Laruns Cheese taste like Reblochon Cheese?
Laruns Cheese reads as acidic, mild, nutty, salty, sweet, while Reblochon Cheese is creamy, nutty.
What is Laruns Cheese made of?
Laruns Cheese is made from sheep milk (unpasteurized). 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, Laruns Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Laruns Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.