Queso Los Beyos vs Reblochon Cheese
Queso Los Beyos
Reblochon Cheese
Queso Los Beyos is a hard to semi-hard, closed, friable, crumbly, minimal elasticity cow, goat, or sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queso Los Beyos?
Queso de Los Beyos is a protected geographical indication cheese from the Los Beyos gorge, shared by Ponga and Amieva in Asturias and Oseja de Sajambre in Leon, Spain. It is a small smoked cheese of cow, goat, or sheep milk, semi-hard to hard, with a mild acidic tang.
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 Los Beyos and Reblochon Cheese?
- Milk type: Queso Los Beyos (Cow’s, sheep’s, or goat’s milk (never mixed)), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Queso Los Beyos (Raw or pasteurized), Reblochon Cheese (Raw)
- Texture: Queso Los Beyos (Hard to semi-hard, closed, friable, crumbly, minimal elasticity), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queso Los Beyos (Thin, coarse, creamy yellow to light brown), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Queso Los Beyos (Minimum 15 days, or 60 days if made from raw milk), Reblochon Cheese (3 to 4 months)
- Taste: Queso Los Beyos (Mild (cow’s milk), more intense (sheep’s and goat’s milk)), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queso Los Beyos | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Oseja De Sajambre (Castile-Leon), Ponga, And Amieva (Asturias) | Haute-Savoie And Savoie |
| Milk Type | Cow’s, sheep’s, or goat’s milk (never mixed) | Raw whole cow’s milk |
| Milk Treatment | Raw or pasteurized | Raw |
| Texture | Hard to semi-hard, closed, friable, crumbly, minimal elasticity | Ivory-colored, creamy and supple |
| Rind | Thin, coarse, creamy yellow to light brown | Yellow-orange covered with a thin white mold |
| Aging | Minimum 15 days, or 60 days if made from raw milk | 3 to 4 months |
| Taste | Mild (cow’s milk), more intense (sheep’s and goat’s milk) | Creamy, nutty |
Taste Comparison: Does Queso Los Beyos Taste Like Reblochon Cheese?
Queso Los Beyos reads as mild (cow’s milk), more intense (sheep’s and goat’s milk), while Reblochon Cheese brings creamy, nutty character. More specifically, Queso Los Beyos shows slightly salty, lightly acidic, fresh milky aftertaste (cow’s), stronger and longer-lasting in sheep’s and goat’s versions, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Queso Los Beyos at minimum 15 days, or 60 days if made from raw milk develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Queso Los Beyos for Reblochon Cheese?
Queso Los Beyos can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard to semi-hard, closed, friable, crumbly, minimal elasticity bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queso Los Beyos reads as mild (cow’s milk), more intense (sheep’s and goat’s milk) while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queso Los Beyos or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard to semi-hard, closed, friable, crumbly, minimal elasticity cheese, go with Queso Los Beyos. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso Los Beyos suits recipes that want mild (cow’s milk), more intense (sheep’s and goat’s milk) notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queso Los Beyos the same as Reblochon Cheese?
No, they're distinct cheeses. Queso Los Beyos is made from cow, goat, or sheep milk; Reblochon Cheese uses cow. Aging also differs: Queso Los Beyos is typically aged minimum 15 days, or 60 days if made from raw milk, Reblochon Cheese 3 to 4 months.
Is Queso Los Beyos similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso Los Beyos for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Queso Los Beyos taste like Reblochon Cheese?
Queso Los Beyos reads as mild (cow’s milk), more intense (sheep’s and goat’s milk), while Reblochon Cheese is creamy, nutty.
What is Queso Los Beyos made of?
Queso Los Beyos is made from cow, goat, or sheep milk (raw or pasteurized), using animal rennet. It's typically aged minimum 15 days, or 60 days if made from raw 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 Los Beyos or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity, while Reblochon Cheese is ivory-colored, creamy and supple.