Liliputas Cheese vs Reblochon Cheese
Liliputas Cheese is a semi-hard cow-milk cheese from Lithuania, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Liliputas Cheese?
Liliputas is a small semi-hard cheese made by hand at the Belvederis dairy in Lithuania's Jurbarkas district since 1958. It ripens for 30 days in village cellars, where a local fungus gives it a fresh lactic 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 Liliputas Cheese and Reblochon Cheese?
- Origin: Liliputas Cheese (Lithuania), Reblochon Cheese (France)
- Milk treatment: Liliputas Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Liliputas Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Liliputas Cheese (waxed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Liliputas Cheese (30 days), Reblochon Cheese (3 to 4 months)
- Taste: Liliputas Cheese (milky), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Liliputas Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Lithuania | France |
| Specific Origin | Belvederis | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard | Ivory-colored, creamy and supple |
| Rind | Waxed | Yellow-orange covered with a thin white mold |
| Aging | 30 days | 3 to 4 months |
| Taste | Milky | Creamy, nutty |
Taste Comparison: Does Liliputas Cheese Taste Like Reblochon Cheese?
Liliputas Cheese reads as milky, while Reblochon Cheese brings creamy, nutty character. More specifically, Liliputas Cheese shows mild, lactic, fresh, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Liliputas Cheese at 30 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Liliputas Cheese for Reblochon Cheese?
In most recipes, Liliputas Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Liliputas Cheese reads as milky while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Liliputas Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Liliputas Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Liliputas Cheese suits recipes that want milky notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Liliputas Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Liliputas Cheese originates in Lithuania, while Reblochon Cheese comes from France. Aging also differs: Liliputas Cheese is typically aged 30 days, Reblochon Cheese 3 to 4 months.
Is Liliputas Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Liliputas Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Liliputas Cheese taste like Reblochon Cheese?
Liliputas Cheese reads as milky, while Reblochon Cheese is creamy, nutty.
What is Liliputas Cheese made of?
Liliputas Cheese is made from cow milk (pasteurized). It's typically aged 30 days. It originates in Lithuania.
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, Liliputas Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Liliputas Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.