Brie Cheese vs Reblochon Cheese

Brie Cheese is a soft cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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 Brie Cheese and Reblochon Cheese?

• Milk treatment: Brie Cheese (Raw, Pasteurized), Reblochon Cheese (Raw)
• Texture: Brie Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Brie Cheese (Bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Reblochon Cheese (3 to 4 months)
• Taste: Brie Cheese (Nutty, Mushroom), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Reblochon Cheese?

Brie Cheese reads as nutty, mushroom, while Reblochon Cheese brings creamy, nutty character. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Brie Cheese for Reblochon Cheese?

In most recipes, Brie Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Brie Cheese reads as nutty, mushroom while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Brie Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brie Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Brie Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Reblochon Cheese 3 to 4 months.

Is Brie Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Brie Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Brie Cheese taste like Reblochon Cheese?

Brie Cheese reads as nutty, mushroom, while Reblochon Cheese is creamy, nutty.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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, Brie Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.