Pont-l'Évêque Cheese vs Reblochon Cheese

Pont-l'Évêque Cheese is a soft to semi-hard cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Pont-l'Évêque Cheese?

Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy and probably the oldest Norman cheese still in production. The pale yellow paste is soft and creamy with a pungent aroma, and the cheese ranks with Brie, Camembert and Roquefort among France's most popular.

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 Pont-l'Évêque Cheese and Reblochon Cheese?

• Milk treatment: Pont-l'Évêque Cheese (Raw or Thermal Treatments), Reblochon Cheese (Raw)
• Texture: Pont-l'Évêque Cheese (Soft to Semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Pont-l'Évêque Cheese (Mix of white and reddish-orange), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Pont-l'Évêque Cheese (18+ days), Reblochon Cheese (3 to 4 months)
• Taste: Pont-l'Évêque Cheese (Mild: herbaceous, milky, and creamy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Pont-l'Évêque Cheese Taste Like Reblochon Cheese?

Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy, while Reblochon Cheese brings creamy, nutty character. More specifically, Pont-l'Évêque Cheese shows sweet and acid, fresh and pleasant taste, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Pont-l'Évêque Cheese at 18+ days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Pont-l'Évêque Cheese for Reblochon Cheese?

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

Which Is Better, Pont-l'Évêque Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Pont-l'Évêque Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Pont-l'Évêque Cheese is typically aged 18+ days, Reblochon Cheese 3 to 4 months.

Is Pont-l'Évêque Cheese similar to Reblochon Cheese?

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

Can I substitute Pont-l'Évêque Cheese for Reblochon Cheese?

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

Does Pont-l'Évêque Cheese taste like Reblochon Cheese?

Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy, while Reblochon Cheese is creamy, nutty.

What is Pont-l'Évêque Cheese made of?

Pont-l'Évêque Cheese is made from cow milk (raw or thermal treatments), using lamb or kid rennet. It's typically aged 18+ days. 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, Pont-l'Évêque Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pont-l'Évêque Cheese is soft to semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.