Olivet au Foin Cheese vs Reblochon Cheese

Olivet au Foin Cheese is a soft, artisan, soft-ripened cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Olivet au Foin Cheese?

Olivet au Foin is a soft, artisan cheese from the Loire region in France, made from cow's milk which can be either pasteurized or unpasteurized. It has a fat content of 45% and features a soft-ripened texture. The cheese presents a mild, salty flavor with a hint of herbs, making it an interesting choice for those who enjoy subtle tastes. Its pale yellow interior is complemented by a mold-ripened rind. The aroma is a mix of floral, fresh, and herbal notes, offering an appealing sensory experience. Olivet au Foin is often enjoyed as part of a cheese board or served with fresh bread.

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 Olivet au Foin Cheese and Reblochon Cheese?

• Milk treatment: Olivet au Foin Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
• Texture: Olivet au Foin Cheese (soft, artisan, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Olivet au Foin Cheese (mold ripened), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Taste: Olivet au Foin Cheese (herbaceous, mild, salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Olivet au Foin Cheese Taste Like Reblochon Cheese?

Olivet au Foin Cheese reads as herbaceous, mild, salty, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Olivet au Foin Cheese for Reblochon Cheese?

In most recipes, Olivet au Foin Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Olivet au Foin Cheese reads as herbaceous, mild, salty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Olivet au Foin Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan, soft-ripened cheese, go with Olivet au Foin Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Olivet au Foin Cheese suits recipes that want herbaceous, mild, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Olivet au Foin Cheese the same as Reblochon Cheese?

No, they're distinct cheeses.

Is Olivet au Foin Cheese similar to Reblochon Cheese?

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

Can I substitute Olivet au Foin Cheese for Reblochon Cheese?

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

Does Olivet au Foin Cheese taste like Reblochon Cheese?

Olivet au Foin Cheese reads as herbaceous, mild, salty, while Reblochon Cheese is creamy, nutty.

What is Olivet au Foin Cheese made of?

Olivet au Foin Cheese is made from cow milk (pasteurized or unpasteurized). 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, Olivet au Foin Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Olivet au Foin Cheese is soft, artisan, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.