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 semi-soft, soft-ripened cheese originating from the village of Passendale in Belgium. Made from pasteurized cow's milk, it has a smooth, golden orange color and a natural rind. The cheese is known for its mild flavor and sweet aroma, making it approachable for many palates. With a fat content of 28%, Passendale offers a creamy, yet light texture. Its sweetness pairs well with fruits and nuts, and it can be enjoyed on its own or used as a versatile ingredient in various dishes.
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 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)
- Taste: Passendale Cheese (mild), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Passendale Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Belgium | France |
| Specific Origin | Passendale | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mild | Creamy, nutty |
Taste Comparison: Does Passendale Cheese Taste Like Reblochon Cheese?
Passendale Cheese reads as mild, while Reblochon Cheese brings creamy, nutty character.
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.
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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.
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 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.