Penbryn Cheese vs Reblochon Cheese
Penbryn Cheese is a hard cow-milk cheese from Great Britain, United Kingdom and Wales, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Penbryn Cheese?
Penbryn is a hard cheese from Wales, made from cow's milk with a fat content of 45%. Its texture is firm, making it ideal for slicing. The flavor profile is a rich blend of buttery, fruity, grassy, nutty, and sweet notes. This combination offers a balanced taste that can appeal to a wide range of palates. Penbryn is well-suited for both snacking and culinary uses, adding depth to dishes or serving as a satisfying cheese board choice. Its flavors can complement both sweet and savory pairings.
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 Penbryn Cheese and Reblochon Cheese?
- Origin: Penbryn Cheese (Great Britain, United Kingdom and Wales), Reblochon Cheese (France)
- Texture: Penbryn Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Penbryn Cheese (buttery, fruity, grassy, nutty, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Penbryn Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Great Britain, United Kingdom And Wales | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery, fruity, grassy, nutty, sweet | Creamy, nutty |
Taste Comparison: Does Penbryn Cheese Taste Like Reblochon Cheese?
Penbryn Cheese reads as buttery, fruity, grassy, nutty, sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Penbryn Cheese for Reblochon Cheese?
In most recipes, Penbryn Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Penbryn Cheese reads as buttery, fruity, grassy, nutty, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Penbryn Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Penbryn Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Penbryn Cheese suits recipes that want buttery, fruity, grassy, nutty, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Penbryn Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Penbryn Cheese originates in Great Britain, United Kingdom and Wales, while Reblochon Cheese comes from France.
Is Penbryn Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Penbryn Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Penbryn Cheese taste like Reblochon Cheese?
Penbryn Cheese reads as buttery, fruity, grassy, nutty, sweet, while Reblochon Cheese is creamy, nutty.
What is Penbryn Cheese made of?
Penbryn Cheese is made from cow milk. It originates in Great Britain, United Kingdom and Wales.
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, Penbryn Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Penbryn Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.