Nokkelost Cheese vs Reblochon Cheese
Nokkelost Cheese is a semi-hard cow-milk cheese from Norway, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Nokkelost Cheese?
Nokkelost is a Norwegian cow's milk cheese flavoured with cumin and cloves. It is semi-hard and yellow, sold in wheels or blocks, and matured for three months.
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 Nokkelost Cheese and Reblochon Cheese?
- Origin: Nokkelost Cheese (Norway), Reblochon Cheese (France)
- Texture: Nokkelost Cheese (semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Nokkelost Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Nokkelost Cheese (3 months), Reblochon Cheese (3 to 4 months)
- Taste: Nokkelost Cheese (nutty, spicy, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Nokkelost Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Norway | France |
| Specific Origin | Norway | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Semi-hard | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | 3 months | 3 to 4 months |
| Taste | Nutty, spicy, tangy | Creamy, nutty |
Taste Comparison: Does Nokkelost Cheese Taste Like Reblochon Cheese?
Nokkelost Cheese reads as nutty, spicy, tangy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Nokkelost Cheese at 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Nokkelost Cheese for Reblochon Cheese?
In most recipes, Nokkelost 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, Nokkelost Cheese reads as nutty, spicy, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Nokkelost 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 Nokkelost Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Nokkelost Cheese suits recipes that want nutty, spicy, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Nokkelost Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Nokkelost Cheese originates in Norway, while Reblochon Cheese comes from France. Aging also differs: Nokkelost Cheese is typically aged 3 months, Reblochon Cheese 3 to 4 months.
Is Nokkelost Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Nokkelost Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Nokkelost Cheese taste like Reblochon Cheese?
Nokkelost Cheese reads as nutty, spicy, tangy, while Reblochon Cheese is creamy, nutty.
What is Nokkelost Cheese made of?
Nokkelost Cheese is made from cow milk. It's typically aged 3 months. It originates in Norway.
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, Nokkelost Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Nokkelost Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.