Olivet Cendre Cheese vs Reblochon Cheese
Olivet Cendre Cheese is a soft, artisan 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 Cendre Cheese?
Olivet cendré is a cow's milk cheese from Olivet, on the Loire in the Centre-Val de Loire region of France. It is aged in ash, which leaves a gray skin, and it is known for an earthy scent and a delicate taste.
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 Cendre Cheese and Reblochon Cheese?
- Milk treatment: Olivet Cendre Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Olivet Cendre Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Olivet Cendre Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Olivet Cendre Cheese (at least 1 month, typically 3 months), Reblochon Cheese (3 to 4 months)
- Taste: Olivet Cendre Cheese (mild, smooth), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Olivet Cendre Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Olivet | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | At least 1 month, typically 3 months | 3 to 4 months |
| Taste | Mild, smooth | Creamy, nutty |
Taste Comparison: Does Olivet Cendre Cheese Taste Like Reblochon Cheese?
Olivet Cendre Cheese reads as mild, smooth, while Reblochon Cheese brings creamy, nutty character. More specifically, Olivet Cendre Cheese shows delicate, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Olivet Cendre Cheese at at least 1 month, typically 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Olivet Cendre Cheese for Reblochon Cheese?
In most recipes, Olivet Cendre Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Olivet Cendre Cheese reads as mild, smooth while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Olivet Cendre 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 cheese, go with Olivet Cendre Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Olivet Cendre Cheese suits recipes that want mild, smooth notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Olivet Cendre Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Olivet Cendre Cheese is typically aged at least 1 month, typically 3 months, Reblochon Cheese 3 to 4 months.
Is Olivet Cendre Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Olivet Cendre Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Olivet Cendre Cheese taste like Reblochon Cheese?
Olivet Cendre Cheese reads as mild, smooth, while Reblochon Cheese is creamy, nutty.
What is Olivet Cendre Cheese made of?
Olivet Cendre Cheese is made from cow milk (unpasteurized). It's typically aged at least 1 month, typically 3 months. 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 Cendre Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Olivet Cendre Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.