Maredsous Cheese vs Reblochon Cheese
Maredsous Cheese is a soft cow-milk cheese from Belgium, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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What Is Maredsous Cheese?
Maredsous is a semi-hard, loaf-shaped cow's milk cheese with a brine-washed orange rind and a pungent aroma. It is known for hand washing every two days and a 22-day cellar maturation.
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 Maredsous Cheese and Reblochon Cheese?
- Origin: Maredsous Cheese (Belgium), Reblochon Cheese (France)
- Texture: Maredsous Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Maredsous Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Maredsous Cheese (22 days), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Maredsous Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Belgium | France |
| Specific Origin | France | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | 22 days | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Maredsous Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Maredsous Cheese at 22 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Maredsous Cheese for Reblochon Cheese?
In most recipes, Maredsous Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Maredsous Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Maredsous 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 Maredsous Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Maredsous Cheese originates in Belgium, while Reblochon Cheese comes from France. Aging also differs: Maredsous Cheese is typically aged 22 days, Reblochon Cheese 3 to 4 months.
Is Maredsous Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Maredsous Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Maredsous Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Maredsous Cheese made of?
Maredsous Cheese is made from cow milk. It's typically aged 22 days. It originates in Belgium.
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, Maredsous Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Maredsous Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.