Mont d'Or / Vacherin du Haut-Doubs Cheese vs Reblochon Cheese

Q: Is Mont d'Or / Vacherin du Haut-Doubs Cheese the same as Reblochon Cheese?

No. Mont d'Or / Vacherin du Haut-Doubs Cheese and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Reblochon Cheese?

In most recipes you can swap Mont d'Or / Vacherin du Haut-Doubs Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Does Mont d'Or / Vacherin du Haut-Doubs Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Mont d'Or / Vacherin du Haut-Doubs Cheese 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.

Mont d'Or / Vacherin du Haut-Doubs Cheese is a soft, slightly pressed paste cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Mont d'Or / Vacherin du Haut-Doubs Cheese?

Mont d'Or, also known as Vacherin du Haut-Doubs, is a soft cheese made from raw cow's milk. It originates from the Haut Doubs region in France, near the Swiss border. The cheese has a slightly pressed paste and a washed rind with a downy coating. It is traditionally encircled by a strip of spruce bark and packaged in a spruce wood box. Mont d'Or has a fat content of 45% and is produced seasonally from August 15 to March

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 Mont d'Or / Vacherin du Haut-Doubs Cheese and Reblochon Cheese?

Texture: Mont d'Or / Vacherin du Haut-Doubs Cheese (Soft, slightly pressed paste), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Mont d'Or / Vacherin du Haut-Doubs Cheese (Washed and given a downy coating), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Mont d'Or / Vacherin du Haut-Doubs Cheese (At least three months), Reblochon Cheese (3 to 4 months)

Side-by-Side Comparison

	Mont d'Or / Vacherin du Haut-Doubs Cheese	Reblochon Cheese
Country of Origin	—	France
Specific Origin	Haut Doubs, Alongside The Swiss Border, Mont D'Or Massif, Source Of The River Doubs	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Soft, slightly pressed paste	Ivory-colored, creamy and supple
Rind	Washed and given a downy coating	Yellow-orange covered with a thin white mold
Aging	At least three months	3 to 4 months
Taste	—	Creamy, nutty

Taste Comparison: Does Mont d'Or / Vacherin du Haut-Doubs Cheese Taste Like Reblochon Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Mont d'Or / Vacherin du Haut-Doubs Cheese at at least three months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Reblochon Cheese?

In most recipes, Mont d'Or / Vacherin du Haut-Doubs Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, slightly pressed paste bite and body where the recipe calls for ivory-colored, creamy and supple.

Which Is Better, Mont d'Or / Vacherin du Haut-Doubs Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, slightly pressed paste cheese, go with Mont d'Or / Vacherin du Haut-Doubs 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 Mont d'Or / Vacherin du Haut-Doubs Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Mont d'Or / Vacherin du Haut-Doubs Cheese is typically aged at least three months, Reblochon Cheese 3 to 4 months.

Is Mont d'Or / Vacherin du Haut-Doubs Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Mont d'Or / Vacherin du Haut-Doubs Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Mont d'Or / Vacherin du Haut-Doubs Cheese made of?

Mont d'Or / Vacherin du Haut-Doubs Cheese is made from cow milk (raw), using yes rennet. It's typically aged at least three months.

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, Mont d'Or / Vacherin du Haut-Doubs Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste, while Reblochon Cheese is ivory-colored, creamy and supple.