Queso de Guía vs Reblochon Cheese
Queso de Guía
Reblochon Cheese
Queso de Guía is a dense, compact, sometimes creamy cow, goat, and sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queso de Guía?
Queso de Guía is a full-fat or half-fat cheese from Spain, produced in the municipalities of Gáldar, Moya, and Santa María de Guía in Gran Canaria. It is made primarily from Canary Island sheep’s milk, with up to 40% Canary Island cattle milk and up to 10% Canary Island goat milk. Unlike other cheeses from the region, Queso de Guía can be made using animal rennet, vegetable rennet, or other authorized starter cultures. The cheese has a cylindrical shape, with a diameter of 15–30 cm and a height of 4–8 cm. Its texture varies from very soft when young to dense and compact when mature. The flavor is predominantly salty and acidic, sometimes with hints of bitterness and sharpness. Its rind starts as ivory-colored when young and thickens to a dark brown as it matures. The cheese is classified as semi-mature when aged for 15 to 60 days and mature when aged longer than 60 days.
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 Queso de Guía and Reblochon Cheese?
- Milk type: Queso de Guía (Sheep (Canary Island breed), with up to 40% cow and 10% goat milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Queso de Guía (Dense, compact, sometimes creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queso de Guía (Ivory when young, thick and dark brown when mature), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Queso de Guía (15+ days (semi-mature), 60+ days (mature)), Reblochon Cheese (3 to 4 months)
- Taste: Queso de Guía (Salty and acidic, with occasional bitterness and sharpness), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queso de Guía | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Sheep (Canary Island breed), with up to 40% cow and 10% goat milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Dense, compact, sometimes creamy | Ivory-colored, creamy and supple |
| Rind | Ivory when young, thick and dark brown when mature | Yellow-orange covered with a thin white mold |
| Aging | 15+ days (semi-mature), 60+ days (mature) | 3 to 4 months |
| Taste | Salty and acidic, with occasional bitterness and sharpness | Creamy, nutty |
Taste Comparison: Does Queso de Guía Taste Like Reblochon Cheese?
Queso de Guía reads as salty and acidic, with occasional bitterness and sharpness, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Queso de Guía at 15+ days (semi-mature), 60+ days (mature) develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Queso de Guía for Reblochon Cheese?
Queso de Guía can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect dense, compact, sometimes creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queso de Guía reads as salty and acidic, with occasional bitterness and sharpness while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queso de Guía or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a dense, compact, sometimes creamy cheese, go with Queso de Guía. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso de Guía suits recipes that want salty and acidic, with occasional bitterness and sharpness notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queso de Guía the same as Reblochon Cheese?
No, they're distinct cheeses. Queso de Guía is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Queso de Guía is typically aged 15+ days (semi-mature), 60+ days (mature), Reblochon Cheese 3 to 4 months.
Is Queso de Guía similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso de Guía for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Queso de Guía taste like Reblochon Cheese?
Queso de Guía reads as salty and acidic, with occasional bitterness and sharpness, while Reblochon Cheese is creamy, nutty.
What is Queso de Guía made of?
Queso de Guía is made from cow, goat, and sheep milk, using animal rennet and/or vegetable rennet (cynara cardunculus var. ferocissima, cynara scolymus) and/or starter cultures rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).
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, Queso de Guía or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso de Guía is dense, compact, sometimes creamy, while Reblochon Cheese is ivory-colored, creamy and supple.