Limburger Cheese vs Reblochon Cheese

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

What Is Limburger Cheese?

Limburger is a well-known cheese originally from the historical Duchy of Limburg, which is now divided among three countries: Belgium, Germany, and the Netherlands. This cheese is famous for its strong, pungent aroma and soft, creamy texture with a mild, somewhat spicy flavor. It is often enjoyed on rye bread with onion and mustard.

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 Limburger Cheese and Reblochon Cheese?

• Origin: Limburger Cheese (Belgium), Reblochon Cheese (France)
• Texture: Limburger Cheese (Firm to spreadable), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Limburger Cheese (Sticky, orange-brown), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Limburger Cheese (3 months), Reblochon Cheese (3 to 4 months)
• Taste: Limburger Cheese (Meaty, farmyard), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Limburger Cheese Taste Like Reblochon Cheese?

Limburger Cheese reads as meaty, farmyard, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Limburger Cheese at 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Limburger Cheese for Reblochon Cheese?

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

Which Is Better, Limburger Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Limburger Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Limburger Cheese originates in Belgium, while Reblochon Cheese comes from France. Aging also differs: Limburger Cheese is typically aged 3 months, Reblochon Cheese 3 to 4 months.

Is Limburger Cheese similar to Reblochon Cheese?

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

Can I substitute Limburger Cheese for Reblochon Cheese?

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

Does Limburger Cheese taste like Reblochon Cheese?

Limburger Cheese reads as meaty, farmyard, while Reblochon Cheese is creamy, nutty.

What is Limburger Cheese made of?

Limburger Cheese is made from cow milk. It's typically aged 3 months. It originates in Belgium.

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, Limburger Cheese or Reblochon Cheese?

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