Monterey Jack Cheese vs Reblochon Cheese

Monterey Jack Cheese is a mild to firm cow-milk cheese from United States, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Monterey Jack Cheese?

Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.

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 Monterey Jack Cheese and Reblochon Cheese?

• Origin: Monterey Jack Cheese (United States), Reblochon Cheese (France)
• Milk treatment: Monterey Jack Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Monterey Jack Cheese (Mild to firm), Reblochon Cheese (Ivory-colored, creamy and supple)
• Aging: Monterey Jack Cheese (Six weeks to ten months), Reblochon Cheese (3 to 4 months)
• Taste: Monterey Jack Cheese (Mild to full-flavored), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Monterey Jack Cheese Taste Like Reblochon Cheese?

Monterey Jack Cheese reads as mild to full-flavored, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Monterey Jack Cheese at six weeks to ten months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Monterey Jack Cheese for Reblochon Cheese?

In most recipes, Monterey Jack Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect mild to firm bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Monterey Jack Cheese reads as mild to full-flavored while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Monterey Jack Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a mild to firm cheese, go with Monterey Jack Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Monterey Jack Cheese suits recipes that want mild to full-flavored notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Monterey Jack Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Monterey Jack Cheese originates in United States, while Reblochon Cheese comes from France. Aging also differs: Monterey Jack Cheese is typically aged six weeks to ten months, Reblochon Cheese 3 to 4 months.

Is Monterey Jack Cheese similar to Reblochon Cheese?

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

Can I substitute Monterey Jack Cheese for Reblochon Cheese?

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

Does Monterey Jack Cheese taste like Reblochon Cheese?

Monterey Jack Cheese reads as mild to full-flavored, while Reblochon Cheese is creamy, nutty.

What is Monterey Jack Cheese made of?

Monterey Jack Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged six weeks to ten months. It originates in 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, Monterey Jack Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monterey Jack Cheese is mild to firm, while Reblochon Cheese is ivory-colored, creamy and supple.