Reblochon Cheese vs Roule Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Roule 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 Roule Cheese?
Roule is a French cheese with a soft, creamy texture, usually flavoured with herbs and garlic. A piece of it has the structure of a slice of Swiss roll.
What's the Difference Between Reblochon Cheese and Roule Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Roule Cheese (soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Roule Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Roule Cheese (spicy, sweet, tangy)
Side-by-Side Comparison
| Reblochon Cheese | Roule Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Centre Region, France |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | — |
| 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 | Spicy, sweet, tangy |
Taste Comparison: Does Reblochon Cheese Taste Like Roule Cheese?
Reblochon Cheese reads as creamy, nutty, while Roule Cheese brings spicy, sweet, tangy character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Roule Cheese leans toward garlic and herbs.
Can You Substitute Reblochon Cheese for Roule Cheese?
In most recipes, Reblochon Cheese and Roule 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 Roule Cheese brings spicy, sweet, tangy notes.
Which Is Better, Reblochon Cheese or Roule 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, Roule Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Roule Cheese fits dishes calling for spicy, sweet, tangy.
Which is your favorite?
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Frequently Asked Questions
Is Reblochon Cheese the same as Roule Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Roule Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Roule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Roule Cheese?
Reblochon Cheese reads as creamy, nutty, while Roule Cheese is spicy, sweet, tangy.
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 Roule Cheese made of?
Roule Cheese is made from cow milk. It originates in France.
Which should I choose, Reblochon Cheese or Roule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Roule Cheese is soft, artisan.