Queso de Media Flor de Guía vs Reblochon Cheese
Queso de Media Flor de Guía
Reblochon Cheese
Queso de Media Flor de Guía is a dense, compact, sometimes rubbery or 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 Media Flor de Guía?
Queso de Media Flor de Guía is a full-fat or half-fat cheese produced in the same region as Queso de Flor de Guía, using the same milk proportions. However, its curdling process involves at least 50% vegetable rennet, with the remainder being animal rennet or other starter cultures. It has a cylindrical shape, with a diameter of 15–30 cm and a height of 4–8 cm. Its texture varies from creamy to very hard depending on its maturity. The cheese has a mild acidic flavor with slight sharpness, and its aroma includes lactic, vegetal, and sometimes floral or roasted notes. It is matured for at least 15 days for semi-mature and over 60 days for mature cheese.
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 Media Flor de Guía and Reblochon Cheese?
- Milk type: Queso de Media Flor 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 Media Flor de Guía (Dense, compact, sometimes rubbery or creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queso de Media Flor de Guía (Ivory-colored when young, thick and brown when mature), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Queso de Media Flor de Guía (15+ days (semi-mature), 60+ days (mature)), Reblochon Cheese (3 to 4 months)
- Taste: Queso de Media Flor de Guía (Mildly acidic with slight sharpness), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queso de Media Flor de Guía | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Gáldar, Moya, And Santa María De Guía, Gran Canaria | 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 rubbery or creamy | Ivory-colored, creamy and supple |
| Rind | Ivory-colored when young, thick and brown when mature | Yellow-orange covered with a thin white mold |
| Aging | 15+ days (semi-mature), 60+ days (mature) | 3 to 4 months |
| Taste | Mildly acidic with slight sharpness | Creamy, nutty |
Taste Comparison: Does Queso de Media Flor de Guía Taste Like Reblochon Cheese?
Queso de Media Flor de Guía reads as mildly acidic with slight sharpness, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Queso de Media Flor 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 Media Flor de Guía for Reblochon Cheese?
Queso de Media Flor 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 rubbery or creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queso de Media Flor de Guía reads as mildly acidic with slight sharpness while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queso de Media Flor 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 rubbery or creamy cheese, go with Queso de Media Flor de Guía. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso de Media Flor de Guía suits recipes that want mildly acidic with slight sharpness notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queso de Media Flor de Guía the same as Reblochon Cheese?
No, they're distinct cheeses. Queso de Media Flor de Guía is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Queso de Media Flor de Guía is typically aged 15+ days (semi-mature), 60+ days (mature), Reblochon Cheese 3 to 4 months.
Is Queso de Media Flor de Guía similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso de Media Flor de Guía for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Queso de Media Flor de Guía taste like Reblochon Cheese?
Queso de Media Flor de Guía reads as mildly acidic with slight sharpness, while Reblochon Cheese is creamy, nutty.
What is Queso de Media Flor de Guía made of?
Queso de Media Flor de Guía is made from cow, goat, and sheep milk, using at least 50% vegetable rennet, remainder can be animal rennet 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 Media Flor de Guía or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso de Media Flor de Guía is dense, compact, sometimes rubbery or creamy, while Reblochon Cheese is ivory-colored, creamy and supple.