Monastery Cheeses vs Reblochon Cheese
Monastery Cheeses is a soft, semi-soft, brined cow-milk cheese from Belgium, Canada, France, Switzerland and United States, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
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 Monastery Cheeses and Reblochon Cheese?
- Origin: Monastery Cheeses (Belgium, Canada, France, Switzerland and United States), Reblochon Cheese (France)
- Milk treatment: Monastery Cheeses (pasteurized or unpasteurized), Reblochon Cheese (Raw)
- Texture: Monastery Cheeses (soft, semi-soft, brined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Monastery Cheeses (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Monastery Cheeses (mild, pungent), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Monastery Cheeses | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Belgium, Canada, France, Switzerland And United States | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Soft, semi-soft, brined | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mild, pungent | Creamy, nutty |
Taste Comparison: Does Monastery Cheeses Taste Like Reblochon Cheese?
Monastery Cheeses reads as mild, pungent, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Monastery Cheeses for Reblochon Cheese?
In most recipes, Monastery Cheeses and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, semi-soft, brined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Monastery Cheeses reads as mild, pungent while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Monastery Cheeses or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semi-soft, brined cheese, go with Monastery Cheeses. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Monastery Cheeses suits recipes that want mild, pungent notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Monastery Cheeses the same as Reblochon Cheese?
No, they're distinct cheeses. Monastery Cheeses originates in Belgium, Canada, France, Switzerland and United States, while Reblochon Cheese comes from France.
Is Monastery Cheeses similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Monastery Cheeses for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Monastery Cheeses taste like Reblochon Cheese?
Monastery Cheeses reads as mild, pungent, while Reblochon Cheese is creamy, nutty.
What is Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
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, Monastery Cheeses or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Monastery Cheeses is soft, semi-soft, brined, while Reblochon Cheese is ivory-colored, creamy and supple.