Mont d'Or Cheese vs Reblochon Cheese

Mont d'Or Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Mont d'Or Cheese?

Mont d'Or is a seasonal soft cow's milk cheese from the Jura region of France and Switzerland, wrapped in a band of spruce that gives it its flavor. It sells from September 10 to May 10 and is usually warmed in its spruce box and eaten like fondue.

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 Cheese and Reblochon Cheese?

• Texture: Mont d'Or Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Mont d'Or Cheese (Washed rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Mont d'Or Cheese (21 to 60 days), Reblochon Cheese (3 to 4 months)
• Taste: Mont d'Or Cheese (Resinous, mild to pungent), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Mont d'Or Cheese Taste Like Reblochon Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Reblochon Cheese brings creamy, nutty character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Mont d'Or Cheese for Reblochon Cheese?

In most recipes, Mont d'Or 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. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Mont d'Or 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 Mont d'Or Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Mont d'Or Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Reblochon Cheese 3 to 4 months.

Is Mont d'Or Cheese similar to Reblochon Cheese?

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

Can I substitute Mont d'Or Cheese for Reblochon Cheese?

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

Does Mont d'Or Cheese taste like Reblochon Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Reblochon Cheese is creamy, nutty.

What is Mont d'Or Cheese made of?

Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. It originates in France.

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 Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.