Lor Cheese vs Reblochon Cheese

Q: Is Lor Cheese the same as Reblochon Cheese?

No. Lor Cheese and Reblochon Cheese are distinct cheeses from Iran and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Lor Cheese for Reblochon Cheese?

In most recipes you can swap Lor Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Lor Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Lor Cheese is a soft cheese from Iran, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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 Lor Cheese and Reblochon Cheese?

Origin: Lor Cheese (Iran), Reblochon Cheese (France)
Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Reblochon Cheese (Raw)
Texture: Lor Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
Aging: Lor Cheese (Fresh), Reblochon Cheese (3 to 4 months)
Taste: Lor Cheese (Slightly sweet cream), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Lor Cheese	Reblochon Cheese
Country of Origin	Iran	France
Specific Origin	Azerbaijan And Kurdistan Provinces	Haute-Savoie And Savoie
Milk Type	Whey (from semihard cheeses like Peche)	Raw whole cow’s milk
Milk Treatment	Heated at ~212°F (100°C) for 30 minutes	Raw
Texture	Soft	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	Fresh	3 to 4 months
Taste	Slightly sweet cream	Creamy, nutty

Taste Comparison: Does Lor Cheese Taste Like Reblochon Cheese?

Lor Cheese reads as slightly sweet cream, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Lor Cheese for Reblochon Cheese?

Lor Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Lor Cheese reads as slightly sweet cream while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Lor 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 Lor Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Lor Cheese the same as Reblochon Cheese?

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

Is Lor Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Lor Cheese for Reblochon Cheese?

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

Does Lor Cheese taste like Reblochon Cheese?

Lor Cheese reads as slightly sweet cream, while Reblochon Cheese is creamy, nutty.

What is Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

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, Lor Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.