Orla Cheese vs Reblochon Cheese
Orla Cheese is a semi-hard, brined sheep-milk cheese from Ireland, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Orla Cheese?
Orla is a semi-hard cheese from Ireland, made with pasteurized sheep's milk. It has a distinct orange color and a washed rind that contributes to its earthy, strong aroma. The flavor profile is salty and sharp, making it a bold choice for cheese lovers. Orla's texture is firm yet slightly pliable, typical of brined cheeses. This cheese is often enjoyed on its own or paired with robust foods that can match its intense flavor. It's a great addition to cheese boards or used as a flavorful ingredient in cooking.
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 Orla Cheese and Reblochon Cheese?
- Origin: Orla Cheese (Ireland), Reblochon Cheese (France)
- Milk type: Orla Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Orla Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Orla Cheese (semi-hard, brined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Orla Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Orla Cheese (salty, sharp), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Orla Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Ireland | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, brined | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Salty, sharp | Creamy, nutty |
Taste Comparison: Does Orla Cheese Taste Like Reblochon Cheese?
Orla Cheese reads as salty, sharp, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Orla Cheese for Reblochon Cheese?
Orla Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, brined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Orla Cheese reads as salty, sharp while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Orla 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, brined cheese, go with Orla Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Orla Cheese suits recipes that want salty, sharp notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Orla Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Orla Cheese originates in Ireland, while Reblochon Cheese comes from France. Orla Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Orla Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Orla Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Orla Cheese taste like Reblochon Cheese?
Orla Cheese reads as salty, sharp, while Reblochon Cheese is creamy, nutty.
What is Orla Cheese made of?
Orla Cheese is made from sheep milk (pasteurized). It originates in Ireland.
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, Orla Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Orla Cheese is semi-hard, brined, while Reblochon Cheese is ivory-colored, creamy and supple.