Comté Cheese vs Reblochon Cheese

Comté Cheese is a smooth; semi-hard cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Comté Cheese?

Comté is a hard cheese from eastern France, made daily from raw cow's milk in village dairies called fruitières. It holds PDO status, has the largest production of any French PDO cheese, and tastes mild, nutty, salty and slightly sweet.

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 Comté Cheese and Reblochon Cheese?

• Texture: Comté Cheese (Smooth; Semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Comté Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Comté Cheese (4 months to 3 years), Reblochon Cheese (3 to 4 months)
• Taste: Comté Cheese (Nutty, creamy, sweet to meaty, roasted), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Comté Cheese Taste Like Reblochon Cheese?

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Reblochon Cheese brings creamy, nutty character. More specifically, Comté Cheese shows nutty, creamy, sweet through more meaty and roasted flavors, smooth texture, range of ages from 4 months to 3 years, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Comté Cheese at 4 months to 3 years develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Comté Cheese for Reblochon Cheese?

In most recipes, Comté Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth; semi-hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Comté Cheese reads as nutty, creamy, sweet to meaty, roasted while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Comté Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth; semi-hard cheese, go with Comté Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Comté Cheese suits recipes that want nutty, creamy, sweet to meaty, roasted notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Comté Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Comté Cheese is typically aged 4 months to 3 years, Reblochon Cheese 3 to 4 months.

Is Comté Cheese similar to Reblochon Cheese?

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

Can I substitute Comté Cheese for Reblochon Cheese?

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

Does Comté Cheese taste like Reblochon Cheese?

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Reblochon Cheese is creamy, nutty.

What is Comté Cheese made of?

Comté Cheese is made from cow milk (raw). It's typically aged 4 months to 3 years. 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, Comté Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Comté Cheese is smooth; semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.