Queso Manchego vs Reblochon Cheese

Q: Is Queso Manchego the same as Reblochon Cheese?

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

Q: Can I substitute Queso Manchego for Reblochon Cheese?

In most recipes you can swap Queso Manchego for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Queso Manchego 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.

Queso Manchego

Reblochon Cheese

Queso Manchego is a compact sheep-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Queso Manchego?

Manchego is a PDO sheep milk cheese from the La Mancha region of Spain, made only with whole milk from Manchega sheep. It is firm and buttery, aged between 60 days and two years, with a creamy, slightly piquant flavor and a sheep milk aftertaste.

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 Queso Manchego and Reblochon Cheese?

Origin: Queso Manchego (Spain), Reblochon Cheese (France)
Milk type: Queso Manchego (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Queso Manchego (raw or pasteurized, raw labelled artesano), Reblochon Cheese (Raw)
Texture: Queso Manchego (Compact), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Queso Manchego (Pleita and flor imprints), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Queso Manchego (Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)), Reblochon Cheese (3 to 4 months)
Taste: Queso Manchego (Slightly acidic), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Queso Manchego	Reblochon Cheese
Country of Origin	Spain	France
Specific Origin	La Mancha Region	Haute-Savoie And Savoie
Milk Type	Sheep's milk	Raw whole cow’s milk
Milk Treatment	Raw or pasteurized, raw labelled artesano	Raw
Texture	Compact	Ivory-colored, creamy and supple
Rind	Pleita and flor imprints	Yellow-orange covered with a thin white mold
Aging	Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)	3 to 4 months
Taste	Slightly acidic	Creamy, nutty

Taste Comparison: Does Queso Manchego Taste Like Reblochon Cheese?

Queso Manchego reads as slightly acidic, while Reblochon Cheese brings creamy, nutty character. More specifically, Queso Manchego shows slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Queso Manchego at fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Queso Manchego for Reblochon Cheese?

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

Which Is Better, Queso Manchego or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a compact cheese, go with Queso Manchego. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso Manchego suits recipes that want slightly acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Queso Manchego the same as Reblochon Cheese?

No, they're distinct cheeses. Queso Manchego originates in Spain, while Reblochon Cheese comes from France. Queso Manchego is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Queso Manchego is typically aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year), Reblochon Cheese 3 to 4 months.

Is Queso Manchego similar to Reblochon Cheese?

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

Can I substitute Queso Manchego for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Queso Manchego taste like Reblochon Cheese?

Queso Manchego reads as slightly acidic, while Reblochon Cheese is creamy, nutty.

What is Queso Manchego made of?

Queso Manchego is made from sheep milk (raw or pasteurized, raw labelled artesano), using animal rennet. It's typically aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). It originates in Spain.

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, Queso Manchego or Reblochon Cheese?

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