Queso de l'Alt Urgell y la Cerdanya vs Reblochon Cheese
Queso de l'Alt Urgell y la Cerdanya is a soft, creamy cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queso de l'Alt Urgell y la Cerdanya?
Queso de l’Alt Urgell y la Cerdanya is a soft cheese made from pasteurized full-fat Friesian cow’s milk. It has a cylindrical shape with a diameter of 195-200 mm and weighs around 2.5 kg. The rind is natural, slightly moist, and light brown, while the interior is cream-colored or marble-white with numerous small, uneven holes. The cheese has a soft, creamy consistency and a sweet, penetrating aroma. Its taste is soft, clear, and pleasant. It is produced in the municipalities of Alto Urgel and Cerdanya in Catalonia, Spain. The cheese is aged for a minimum of 45 days in cellars with controlled temperature and humidity. The milk used comes from registered Friesian cows that graze in local pastures or are fed fodder from the region.
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 l'Alt Urgell y la Cerdanya and Reblochon Cheese?
- Milk treatment: Queso de l'Alt Urgell y la Cerdanya (Pasteurized), Reblochon Cheese (Raw)
- Texture: Queso de l'Alt Urgell y la Cerdanya (Soft, creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queso de l'Alt Urgell y la Cerdanya (Natural, slightly moist, light brown), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Queso de l'Alt Urgell y la Cerdanya (Minimum 45 days), Reblochon Cheese (3 to 4 months)
- Taste: Queso de l'Alt Urgell y la Cerdanya (Soft, clear, pleasant), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queso de l'Alt Urgell y la Cerdanya | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Alto Urgel And Cerdanya, Catalonia | Haute-Savoie And Savoie |
| Milk Type | Cow | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, creamy | Ivory-colored, creamy and supple |
| Rind | Natural, slightly moist, light brown | Yellow-orange covered with a thin white mold |
| Aging | Minimum 45 days | 3 to 4 months |
| Taste | Soft, clear, pleasant | Creamy, nutty |
Taste Comparison: Does Queso de l'Alt Urgell y la Cerdanya Taste Like Reblochon Cheese?
Queso de l'Alt Urgell y la Cerdanya reads as soft, clear, pleasant, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Queso de l'Alt Urgell y la Cerdanya at minimum 45 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Queso de l'Alt Urgell y la Cerdanya for Reblochon Cheese?
In most recipes, Queso de l'Alt Urgell y la Cerdanya and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queso de l'Alt Urgell y la Cerdanya reads as soft, clear, pleasant while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queso de l'Alt Urgell y la Cerdanya or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Queso de l'Alt Urgell y la Cerdanya. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso de l'Alt Urgell y la Cerdanya suits recipes that want soft, clear, pleasant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queso de l'Alt Urgell y la Cerdanya the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Queso de l'Alt Urgell y la Cerdanya is typically aged minimum 45 days, Reblochon Cheese 3 to 4 months.
Is Queso de l'Alt Urgell y la Cerdanya similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Queso de l'Alt Urgell y la Cerdanya for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Queso de l'Alt Urgell y la Cerdanya taste like Reblochon Cheese?
Queso de l'Alt Urgell y la Cerdanya reads as soft, clear, pleasant, while Reblochon Cheese is creamy, nutty.
What is Queso de l'Alt Urgell y la Cerdanya made of?
Queso de l'Alt Urgell y la Cerdanya is made from cow milk (pasteurized). It's typically aged minimum 45 days.
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 l'Alt Urgell y la Cerdanya or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso de l'Alt Urgell y la Cerdanya is soft, creamy, while Reblochon Cheese is ivory-colored, creamy and supple.