Pas de l'Escalette Cheese vs Reblochon Cheese
Pas de l'Escalette Cheese is a semi-hard, 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 Pas de l'Escalette Cheese?
Pas de l'Escalette is a semi-hard cheese made from unpasteurized cow's milk in the Larzac region of France. It has a natural rind and a straw-colored interior. The cheese offers a sweet flavor profile, accompanied by a fresh aroma. Its texture is artisan, reflecting traditional cheese-making techniques. Pas de l'Escalette is well-suited for a cheese board and pairs nicely with a variety of breads and fruits. This cheese is a fine example of the rich dairy heritage of the French countryside.
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 Pas de l'Escalette Cheese and Reblochon Cheese?
- Milk treatment: Pas de l'Escalette Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Pas de l'Escalette Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Pas de l'Escalette Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Pas de l'Escalette Cheese (sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pas de l'Escalette Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Larzac | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-hard, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Sweet | Creamy, nutty |
Taste Comparison: Does Pas de l'Escalette Cheese Taste Like Reblochon Cheese?
Pas de l'Escalette Cheese reads as sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Pas de l'Escalette Cheese for Reblochon Cheese?
In most recipes, Pas de l'Escalette Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pas de l'Escalette Cheese reads as sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pas de l'Escalette 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, artisan cheese, go with Pas de l'Escalette Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pas de l'Escalette Cheese suits recipes that want sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pas de l'Escalette Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Pas de l'Escalette Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Pas de l'Escalette Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pas de l'Escalette Cheese taste like Reblochon Cheese?
Pas de l'Escalette Cheese reads as sweet, while Reblochon Cheese is creamy, nutty.
What is Pas de l'Escalette Cheese made of?
Pas de l'Escalette Cheese is made from cow milk (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, Pas de l'Escalette Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pas de l'Escalette Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.