Reblochon Cheese vs Rollot Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Rollot Cheese is semi-soft 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 Rollot Cheese?
Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.
What's the Difference Between Reblochon Cheese and Rollot Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Rollot Cheese (semi-soft)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Rollot Cheese (washed)
- Aging: Reblochon Cheese (3 to 4 months), Rollot Cheese (3 to 6 weeks)
- Taste: Reblochon Cheese (creamy, nutty), Rollot Cheese (salty, spicy, strong)
Side-by-Side Comparison
| Reblochon Cheese | Rollot Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Rollot |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Ivory-colored, creamy and supple | Semi-soft |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | 3 to 6 weeks |
| Taste | Creamy, nutty | Salty, spicy, strong |
Taste Comparison: Does Reblochon Cheese Taste Like Rollot Cheese?
Reblochon Cheese reads as creamy, nutty, while Rollot Cheese brings salty, spicy, strong character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Rollot Cheese at 3 to 6 weeks.
Can You Substitute Reblochon Cheese for Rollot Cheese?
In most recipes, Reblochon Cheese and Rollot 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 semi-soft. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Rollot Cheese brings salty, spicy, strong notes.
Which Is Better, Reblochon Cheese or Rollot 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 semi-soft profile, Rollot Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Rollot Cheese fits dishes calling for salty, spicy, strong.
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Frequently Asked Questions
Is Reblochon Cheese the same as Rollot Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Rollot Cheese 3 to 6 weeks.
Is Reblochon Cheese similar to Rollot Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Rollot Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Rollot Cheese?
Reblochon Cheese reads as creamy, nutty, while Rollot Cheese is salty, spicy, strong.
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 Rollot Cheese made of?
Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.
Which should I choose, Reblochon Cheese or Rollot Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Rollot Cheese is semi-soft.