Reblochon Cheese vs Roquefort Cheese
Reblochon Cheese
Roquefort Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What Is Roquefort Cheese?
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
What's the Difference Between Reblochon Cheese and Roquefort Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Reblochon Cheese (Raw), Roquefort Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Roquefort Cheese (Moist, very creamy)
- 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
| Reblochon Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Raw whole cow’s milk | Sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Moist, very creamy |
| Rind | Yellow-orange covered with a thin white mold | — |
| Aging | 3 to 4 months | Minimum of 90 days, average of 5 months |
| Taste | Creamy, nutty | Mild to strong |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Reblochon Cheese | Roquefort Cheese | |
|---|---|---|
| Best Pairings | — | Bordeaux |
| Other Good Pairings | — | Barleywine, Beaujolais, Madeira, Port |
Which would you pick?
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Where to buy Reblochon Cheese and Roquefort Cheese
Reblochon Cheese
Roquefort Cheese
Taste Comparison: Does Reblochon Cheese Taste Like Roquefort Cheese?
Reblochon Cheese reads as creamy, nutty, while Roquefort Cheese brings mild to strong character. 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 ivory-colored, creamy and supple bite and body where the recipe calls for moist, very creamy. 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 ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a moist, very creamy 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 ivory-colored, creamy and supple, while Roquefort Cheese is moist, very creamy.
See full profiles: Reblochon Cheese and Roquefort Cheese.