Livarot Cheese vs Reblochon Cheese

Livarot Cheese is a chewy, melts in the mouth cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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 Livarot Cheese and Reblochon Cheese?

• Milk treatment: Livarot Cheese (mostly pasteurized; only 12% raw), Reblochon Cheese (Raw)
• Texture: Livarot Cheese (Chewy, Melts in the mouth), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Livarot Cheese (Sticky, Orangey), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Livarot Cheese (21 days), Reblochon Cheese (3 to 4 months)
• Taste: Livarot Cheese (Pungent), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Livarot Cheese Taste Like Reblochon Cheese?

Livarot Cheese reads as pungent, while Reblochon Cheese brings creamy, nutty character. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Livarot Cheese for Reblochon Cheese?

In most recipes, Livarot Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect chewy, melts in the mouth bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Livarot Cheese reads as pungent while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Livarot Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a chewy, melts in the mouth cheese, go with Livarot Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Livarot Cheese suits recipes that want pungent notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Livarot Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Livarot Cheese is typically aged 21 days, Reblochon Cheese 3 to 4 months.

Is Livarot Cheese similar to Reblochon Cheese?

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

Can I substitute Livarot Cheese for Reblochon Cheese?

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

Does Livarot Cheese taste like Reblochon Cheese?

Livarot Cheese reads as pungent, while Reblochon Cheese is creamy, nutty.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. 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, Livarot Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Reblochon Cheese is ivory-colored, creamy and supple.