L'Aveyronnais Cheese vs Reblochon Cheese
L'Aveyronnais Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is L'Aveyronnais Cheese?
L'Aveyronnais is a French cheese originating from the massif des Causses region. Made from cow's milk, this cheese features a soft texture that makes it easy to spread or enjoy on its own. It has a grassy aroma, typical of cheeses made in this pastoral area. The cheese is white in color and is uniquely wrapped in leaves, which can influence its flavor profile. L'Aveyronnais is enjoyed both locally and beyond, appreciated for its simple, yet satisfying taste.
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 L'Aveyronnais Cheese and Reblochon Cheese?
- Texture: L'Aveyronnais Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: L'Aveyronnais Cheese (leaf wrapped), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Side-by-Side Comparison
| L'Aveyronnais Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Massif Des Causses | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Leaf wrapped | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does L'Aveyronnais Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute L'Aveyronnais Cheese for Reblochon Cheese?
In most recipes, L'Aveyronnais Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, L'Aveyronnais Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with L'Aveyronnais Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is L'Aveyronnais Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is L'Aveyronnais Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute L'Aveyronnais Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does L'Aveyronnais Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is L'Aveyronnais Cheese made of?
L'Aveyronnais Cheese is made from cow milk. 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, L'Aveyronnais Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. L'Aveyronnais Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.