Passendale Cheese vs Reblochon Cheese

Passendale Cheese is a semi-soft, soft-ripened cow-milk cheese from Belgium, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Passendale Cheese?

Passendale is a Belgian cheese from the village of the same name, shaped like a round loaf of bread with a hard brown edible rind. It counts among the best-known cheeses of Belgium, with a golden, creamy interior, a mild flavor and a slightly sweet bouquet.

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 Passendale Cheese and Reblochon Cheese?

• Origin: Passendale Cheese (Belgium), Reblochon Cheese (France)
• Milk treatment: Passendale Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Passendale Cheese (semi-soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Passendale Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Passendale Cheese (Bel Age ripens for 6 months), Reblochon Cheese (3 to 4 months)
• Taste: Passendale Cheese (mild), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Passendale Cheese Taste Like Reblochon Cheese?

Passendale Cheese reads as mild, while Reblochon Cheese brings creamy, nutty character. More specifically, Passendale Cheese shows mild, slightly sweet, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Passendale Cheese at bel age ripens for 6 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Passendale Cheese for Reblochon Cheese?

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

Which Is Better, Passendale Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Passendale Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Passendale Cheese originates in Belgium, while Reblochon Cheese comes from France. Aging also differs: Passendale Cheese is typically aged bel age ripens for 6 months, Reblochon Cheese 3 to 4 months.

Is Passendale Cheese similar to Reblochon Cheese?

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

Can I substitute Passendale Cheese for Reblochon Cheese?

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

Does Passendale Cheese taste like Reblochon Cheese?

Passendale Cheese reads as mild, while Reblochon Cheese is creamy, nutty.

What is Passendale Cheese made of?

Passendale Cheese is made from cow milk (pasteurized). It's typically aged bel age ripens for 6 months. It originates in Belgium.

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, Passendale Cheese or Reblochon Cheese?

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