Malvern Cheese vs Reblochon Cheese
Malvern Cheese is a semi-hard, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Malvern Cheese?
Malvern is a semi-hard cheese made from unpasteurized sheep's milk in the Severn Valley, England. It has a 50% fat content, contributing to its rich and creamy texture. The cheese is ivory in color and offers a sweet flavor profile with hints of butterscotch. Its taste is complemented by herbal notes, providing a pleasant balance. As an artisan cheese, Malvern is crafted with attention to detail, making it a cherished choice for cheese enthusiasts. Enjoy it on a cheese board or as a flavorful addition to various dishes.
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 Malvern Cheese and Reblochon Cheese?
- Origin: Malvern Cheese (England, Great Britain and United Kingdom), Reblochon Cheese (France)
- Milk type: Malvern Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Malvern Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Malvern Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Malvern Cheese (butterscotch, herbaceous, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Malvern Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | England, Great Britain And United Kingdom | France |
| Specific Origin | Severn Valley | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-hard, artisan | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Butterscotch, herbaceous, sweet | Creamy, nutty |
Taste Comparison: Does Malvern Cheese Taste Like Reblochon Cheese?
Malvern Cheese reads as butterscotch, herbaceous, sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Malvern Cheese for Reblochon Cheese?
Malvern Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Malvern Cheese reads as butterscotch, herbaceous, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Malvern 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, artisan cheese, go with Malvern Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Malvern Cheese suits recipes that want butterscotch, herbaceous, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Malvern Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Malvern Cheese originates in England, Great Britain and United Kingdom, while Reblochon Cheese comes from France. Malvern Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Malvern Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Malvern Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Malvern Cheese taste like Reblochon Cheese?
Malvern Cheese reads as butterscotch, herbaceous, sweet, while Reblochon Cheese is creamy, nutty.
What is Malvern Cheese made of?
Malvern Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
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, Malvern Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Malvern Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.