Lou Palou Cheese vs Reblochon Cheese

Q: Is Lou Palou Cheese the same as Reblochon Cheese?

No. Lou Palou Cheese and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Lou Palou Cheese for Reblochon Cheese?

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

Q: Does Lou Palou Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Lou Palou 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.

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

What Is Lou Palou Cheese?

Lou Palou is a semi-soft cheese made from cow's milk in the Pyrénées region of France. It has a pleasant aroma that invites you in for a taste. The cheese offers a smooth, creamy texture that melts easily on the palate. Its flavor is mild with a gentle richness, making it approachable for a wide range of cheese lovers. Lou Palou is versatile in the kitchen, suitable for melting in dishes or enjoying on a simple cheese platter. It's a cheese that can be paired well with fresh fruits or a light wine.

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 Lou Palou Cheese and Reblochon Cheese?

Texture: Lou Palou Cheese (semi-soft), Reblochon Cheese (Ivory-colored, creamy and supple)

Side-by-Side Comparison

	Lou Palou Cheese	Reblochon Cheese
Country of Origin	France	France
Specific Origin	Pyrénées	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	Semi-soft	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	—	Creamy, nutty

Taste Comparison: Does Lou Palou Cheese Taste Like Reblochon Cheese?

Their flavor profiles are distinct.

Can You Substitute Lou Palou Cheese for Reblochon Cheese?

In most recipes, Lou Palou Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple.

Which Is Better, Lou Palou Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Lou Palou Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Lou Palou Cheese the same as Reblochon Cheese?

No, they're distinct cheeses.

Is Lou Palou Cheese similar to Reblochon Cheese?

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

Can I substitute Lou Palou Cheese for Reblochon Cheese?

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

Does Lou Palou Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Lou Palou Cheese made of?

Lou Palou Cheese is made from cow milk. 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, Lou Palou Cheese or Reblochon Cheese?

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