Limburger Cheese vs Reblochon Cheese
Limburger Cheese
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 washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.
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 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
| Limburger Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Belgium | France |
| Specific Origin | Limburg, Allgäu | Haute-Savoie And Savoie |
| Milk Type | Cow’s milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Firm to spreadable | Ivory-colored, creamy and supple |
| Rind | Sticky, orange-brown | Yellow-orange covered with a thin white mold |
| Aging | 3 months | 3 to 4 months |
| Taste | Meaty, farmyard | Creamy, nutty |
Taste Comparison: Does Limburger Cheese Taste Like Reblochon Cheese?
Limburger Cheese reads as meaty, farmyard, while Reblochon Cheese brings creamy, nutty character. More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.
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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 (raw). 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.