Maasdam Cheese vs Reblochon Cheese

Q: Is Maasdam Cheese the same as Reblochon Cheese?

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

Q: Can I substitute Maasdam Cheese for Reblochon Cheese?

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

Q: Which should I choose, Maasdam 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.

Maasdam Cheese

Reblochon Cheese

Maasdam Cheese is a semi-hard cow-milk cheese from Netherlands, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Maasdam Cheese?

Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.

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 Maasdam Cheese and Reblochon Cheese?

Origin: Maasdam Cheese (Netherlands), Reblochon Cheese (France)
Milk treatment: Maasdam Cheese (pasteurized), Reblochon Cheese (Raw)
Texture: Maasdam Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Maasdam Cheese (smooth, sometimes waxed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Maasdam Cheese (at least 4 weeks), Reblochon Cheese (3 to 4 months)
Taste: Maasdam Cheese (nutty, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Maasdam Cheese	Reblochon Cheese
Country of Origin	Netherlands	France
Specific Origin	The Netherlands	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Semi-hard	Ivory-colored, creamy and supple
Rind	Smooth, sometimes waxed	Yellow-orange covered with a thin white mold
Aging	At least 4 weeks	3 to 4 months
Taste	Nutty, sweet	Creamy, nutty

Taste Comparison: Does Maasdam Cheese Taste Like Reblochon Cheese?

Maasdam Cheese reads as nutty, sweet, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Maasdam Cheese at at least 4 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Maasdam Cheese for Reblochon Cheese?

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

Which Is Better, Maasdam Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Maasdam Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Maasdam Cheese suits recipes that want nutty, sweet 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 Maasdam Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Maasdam Cheese originates in Netherlands, while Reblochon Cheese comes from France. Aging also differs: Maasdam Cheese is typically aged at least 4 weeks, Reblochon Cheese 3 to 4 months.

Is Maasdam Cheese similar to Reblochon Cheese?

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

Can I substitute Maasdam Cheese for Reblochon Cheese?

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

Does Maasdam Cheese taste like Reblochon Cheese?

Maasdam Cheese reads as nutty, sweet, while Reblochon Cheese is creamy, nutty.

What is Maasdam Cheese made of?

Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.

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, Maasdam Cheese or Reblochon Cheese?

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