Ossau-Iraty Cheese vs Reblochon Cheese
Ossau-Iraty Cheese
Reblochon Cheese
Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Ossau-Iraty Cheese?
Ossau-Iraty is a traditional cheese from the Basque and Béarn regions of France. Made from sheep's milk, it has a smooth, creamy texture and a rich, nutty flavor. This cheese is often enjoyed on its own or used in cooking, especially in dishes that highlight its subtle, sweet undertones.
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 Ossau-Iraty Cheese and Reblochon Cheese?
- Milk type: Ossau-Iraty Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Ossau-Iraty Cheese (Natural, smooth, orange to gray), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Ossau-Iraty Cheese (Minimum 80-120 days), Reblochon Cheese (3 to 4 months)
- Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Ossau-Iraty Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Homogeneous, uncooked, pressed | Ivory-colored, creamy and supple |
| Rind | Natural, smooth, orange to gray | Yellow-orange covered with a thin white mold |
| Aging | Minimum 80-120 days | 3 to 4 months |
| Taste | Fruity, herbaceous, nutty | Creamy, nutty |
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Where to buy Ossau-Iraty Cheese and Reblochon Cheese
Ossau-Iraty Cheese
Reblochon Cheese
Taste Comparison: Does Ossau-Iraty Cheese Taste Like Reblochon Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Ossau-Iraty Cheese for Reblochon Cheese?
Ossau-Iraty Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, uncooked, pressed bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Ossau-Iraty Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Ossau-Iraty Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Ossau-Iraty Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 days, Reblochon Cheese 3 to 4 months.
Is Ossau-Iraty Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ossau-Iraty Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Ossau-Iraty Cheese taste like Reblochon Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Reblochon Cheese is creamy, nutty.
What is Ossau-Iraty Cheese made of?
Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. 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, Ossau-Iraty Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Ossau-Iraty Cheese and Reblochon Cheese.