Blue Cheese vs Reblochon Cheese
Blue Cheese
Reblochon Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 Blue Cheese and Reblochon Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Reblochon Cheese (Raw)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Blue Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Blue Cheese (Typically aged 2-6 months), Reblochon Cheese (3 to 4 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Blue Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow, Sheep, Goat | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Texture | Crumbly, Creamy, Semi-Soft | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | Typically aged 2-6 months | 3 to 4 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Creamy, nutty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Reblochon Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Reblochon Cheese
Blue Cheese
Reblochon Cheese
Taste Comparison: Does Blue Cheese Taste Like Reblochon Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Blue Cheese for Reblochon Cheese?
Blue Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Blue Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Blue Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Reblochon Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Reblochon Cheese 3 to 4 months.
Is Blue Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Reblochon Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Reblochon Cheese is creamy, nutty.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
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, Blue Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Blue Cheese and Reblochon Cheese.