Queso del Caquetá vs Reblochon Cheese
Queso del Caquetá is a cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queso del Caquetá?
Queso del Caquetá is a cheese.
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 del Caquetá and Reblochon Cheese?
Side-by-Side Comparison
| Queso del Caquetá | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | — | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | — | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Queso del Caquetá Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute Queso del Caquetá for Reblochon Cheese?
Queso del Caquetá can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Queso del Caquetá or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Queso del Caquetá the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Queso del Caquetá similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso del Caquetá for Reblochon Cheese?
You can, but expect a shift in flavor and finish.
Does Queso del Caquetá taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Queso del Caquetá made of?
Queso del Caquetá is made from milk.
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 del Caquetá or Reblochon Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.