Mondseer Cheese vs Reblochon Cheese
Mondseer Cheese is a semi-hard cow-milk cheese from Austria, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Mondseer Cheese?
Mondseer is an Austrian semi-hard cheese made from pasteurized cow's milk, sold in disks of about one kilogram. Its hand-salted, red-culture rind gives it a yellow-reddish surface and a sweet-sour, sharp flavor.
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 Mondseer Cheese and Reblochon Cheese?
- Origin: Mondseer Cheese (Austria), Reblochon Cheese (France)
- Milk treatment: Mondseer Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Mondseer Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Mondseer Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Mondseer Cheese (3 to 6 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Mondseer Cheese (spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Mondseer Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Austria | France |
| Specific Origin | Austria | 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 | Washed | Yellow-orange covered with a thin white mold |
| Aging | 3 to 6 weeks | 3 to 4 months |
| Taste | Spicy | Creamy, nutty |
Taste Comparison: Does Mondseer Cheese Taste Like Reblochon Cheese?
Mondseer Cheese reads as spicy, while Reblochon Cheese brings creamy, nutty character. More specifically, Mondseer Cheese shows sweet and sour, acidic, sharp, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Mondseer Cheese at 3 to 6 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Mondseer Cheese for Reblochon Cheese?
In most recipes, Mondseer 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, Mondseer Cheese reads as spicy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Mondseer 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 Mondseer Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Mondseer Cheese suits recipes that want spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Mondseer Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Mondseer Cheese originates in Austria, while Reblochon Cheese comes from France. Aging also differs: Mondseer Cheese is typically aged 3 to 6 weeks, Reblochon Cheese 3 to 4 months.
Is Mondseer Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mondseer Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mondseer Cheese taste like Reblochon Cheese?
Mondseer Cheese reads as spicy, while Reblochon Cheese is creamy, nutty.
What is Mondseer Cheese made of?
Mondseer Cheese is made from cow milk (pasteurized). It's typically aged 3 to 6 weeks. It originates in Austria.
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, Mondseer Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mondseer Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.