Reblochon Cheese vs Regal de la Dombes Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Regal de la Dombes Cheese is soft, artisan and made from cow milk, originating in France.
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 Is Regal de la Dombes Cheese?
Regal de la Dombes is a soft, artisan cheese from the Jura region of France, made from pasteurized cow's milk. It is known for its smooth flavor and fresh aroma, making it a pleasant choice for both cheese enthusiasts and newcomers. The cheese has a natural rind and a white interior, adding to its simple yet appealing appearance. Its creamy texture makes it easy to spread, perfect for pairing with a crusty baguette or crackers. Regal de la Dombes is a fine example of the traditional cheese-making techniques found in the Jura region, offering a taste of French craftsmanship in every bite.
What's the Difference Between Reblochon Cheese and Regal de la Dombes Cheese?
- Milk treatment: Reblochon Cheese (Raw), Regal de la Dombes Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Regal de la Dombes Cheese (soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Regal de la Dombes Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Regal de la Dombes Cheese (smooth)
Side-by-Side Comparison
| Reblochon Cheese | Regal de la Dombes Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Jura |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Smooth |
Taste Comparison: Does Reblochon Cheese Taste Like Regal de la Dombes Cheese?
Reblochon Cheese reads as creamy, nutty, while Regal de la Dombes Cheese brings smooth character.
Can You Substitute Reblochon Cheese for Regal de la Dombes Cheese?
In most recipes, Reblochon Cheese and Regal de la Dombes Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect ivory-colored, creamy and supple bite and body where the recipe calls for soft, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Regal de la Dombes Cheese brings smooth notes.
Which Is Better, Reblochon Cheese or Regal de la Dombes Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a soft, artisan profile, Regal de la Dombes Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Regal de la Dombes Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Reblochon Cheese the same as Regal de la Dombes Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Regal de la Dombes Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Regal de la Dombes Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Regal de la Dombes Cheese?
Reblochon Cheese reads as creamy, nutty, while Regal de la Dombes Cheese is smooth.
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.
What is Regal de la Dombes Cheese made of?
Regal de la Dombes Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Regal de la Dombes Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Regal de la Dombes Cheese is soft, artisan.