Maasdam Cheese vs Reblochon Cheese
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 cheese is the Dutch answer to Swiss cheeses, recognizable by its large holes and sweet, nutty flavor. It is made from cow's milk and has a semi-soft texture. Maasdam matures faster than other holey cheeses like Emmental, developing its distinctive flavor and appearance in just a few weeks.
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 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)
- Taste: Maasdam Cheese (nutty, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Maasdam Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Netherlands | France |
| Specific Origin | — | 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 | — | Yellow-orange covered with a thin white mold |
| Aging | — | 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.
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.
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 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.