Prastost Cheese vs Reblochon Cheese
Prastost Cheese is a semi-soft cow-milk cheese from Sweden, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Prastost Cheese?
Prästost, or priest cheese, is a Swedish cow's milk cheese named for the centuries when farmers paid their church tithes in dairy goods. It is now factory-made from pasteurized milk and sold under the Präst trademark.
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 Prastost Cheese and Reblochon Cheese?
- Origin: Prastost Cheese (Sweden), Reblochon Cheese (France)
- Milk treatment: Prastost Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Prastost Cheese (semi-soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Prastost Cheese (salty, spicy, strong), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Prastost Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Sweden | France |
| Specific Origin | Sweden | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Salty, spicy, strong | Creamy, nutty |
Taste Comparison: Does Prastost Cheese Taste Like Reblochon Cheese?
Prastost Cheese reads as salty, spicy, strong, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Prastost Cheese for Reblochon Cheese?
In most recipes, Prastost Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Prastost Cheese reads as salty, spicy, strong while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Prastost 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 cheese, go with Prastost Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Prastost Cheese suits recipes that want salty, spicy, strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Prastost Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Prastost Cheese originates in Sweden, while Reblochon Cheese comes from France.
Is Prastost Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Prastost Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Prastost Cheese taste like Reblochon Cheese?
Prastost Cheese reads as salty, spicy, strong, while Reblochon Cheese is creamy, nutty.
What is Prastost Cheese made of?
Prastost Cheese is made from cow milk (pasteurized). It originates in Sweden.
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, Prastost Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Prastost Cheese is semi-soft, while Reblochon Cheese is ivory-colored, creamy and supple.