Pimento Cheese vs Reblochon Cheese
Pimento Cheese is a spreadable cheese from United States, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pimento Cheese?
Pimento cheese is a spread of grated cheddar, mayonnaise and chopped pimentos worked into a chunky paste. It started in the Northern United States in the early 1900s and is now tied to Southern cooking, served on crackers, in sandwiches and at the Masters Tournament.
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 Pimento Cheese and Reblochon Cheese?
- Origin: Pimento Cheese (United States), Reblochon Cheese (France)
- Milk type: Pimento Cheese (Cheddar, farmers’ style), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pimento Cheese (Spreadable), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Pimento Cheese (Sweet, rounded chili), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pimento Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | United States | France |
| Specific Origin | Northern United States, Now Associated With The Southern United States | Haute-Savoie And Savoie |
| Milk Type | Cheddar, farmers’ style | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Spreadable | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Sweet, rounded chili | Creamy, nutty |
Taste Comparison: Does Pimento Cheese Taste Like Reblochon Cheese?
Pimento Cheese reads as sweet, rounded chili, while Reblochon Cheese brings creamy, nutty character. More specifically, Pimento Cheese shows pimento peppers, mayonnaise, sometimes spicy additions, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Pimento Cheese for Reblochon Cheese?
Pimento Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect spreadable bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pimento Cheese reads as sweet, rounded chili while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pimento Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a spreadable cheese, go with Pimento Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pimento Cheese suits recipes that want sweet, rounded chili notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Pimento Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pimento Cheese originates in United States, while Reblochon Cheese comes from France.
Is Pimento Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pimento Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pimento Cheese taste like Reblochon Cheese?
Pimento Cheese reads as sweet, rounded chili, while Reblochon Cheese is creamy, nutty.
What is Pimento Cheese made of?
Pimento Cheese is made from milk. It originates in United States.
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, Pimento Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pimento Cheese is spreadable, while Reblochon Cheese is ivory-colored, creamy and supple.