Queso de Guía vs Reblochon Cheese

Q: Is Queso de Guía the same as Reblochon Cheese?

No. Queso de Guía and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queso de Guía for Reblochon Cheese?

In most recipes you can swap Queso de Guía for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Queso de Guía or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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 Spanish cheese from Gran Canaria, made mostly from sheep's milk with some cow and goat milk added. It carries a protected designation of origin granted in 2006 and is sold either soft and creamy or hard and sharp.

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 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	Gran Canaria, Canary Islands, Spain	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, for the artesano designation	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. More specifically, Queso de Guía shows predominantly lactic, with animal notes, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 (raw, for the artesano designation), 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.