Reblochon Cheese vs Roquefort Cheese

Reblochon Cheese is a soft, creamy, washed-rind cow-milk cheese from France, while Roquefort Cheese is semi-soft, creamy, blue-veined and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Reblochon Cheese and Roquefort Cheese?

• Milk type: Reblochon Cheese (Cow's milk), Roquefort Cheese (Sheep's milk)
• Milk treatment: Reblochon Cheese (Raw), Roquefort Cheese (unpasteurized)
• Texture: Reblochon Cheese (Soft, creamy, washed-rind), Roquefort Cheese (Semi-soft, creamy, blue-veined)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Roquefort Cheese (none)
• Aging: Reblochon Cheese (3 to 4 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Reblochon Cheese (creamy, nutty), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Roquefort Cheese?

Reblochon Cheese reads as creamy, nutty, while Roquefort Cheese brings mild to strong character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Reblochon Cheese for Roquefort Cheese?

Reblochon Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy, washed-rind bite and body where the recipe calls for semi-soft, creamy, blue-veined. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Roquefort Cheese brings mild to strong notes.

Which Is Better, Reblochon Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy, washed-rind cheese, go with Reblochon Cheese. For a semi-soft, creamy, blue-veined profile, Roquefort Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Reblochon Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Reblochon Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Reblochon Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Reblochon Cheese taste like Roquefort Cheese?

Reblochon Cheese reads as creamy, nutty, while Roquefort Cheese is mild to 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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Reblochon Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is soft, creamy, washed-rind, while Roquefort Cheese is semi-soft, creamy, blue-veined.