Reblochon Cheese vs Royalp Tilsit Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Royalp Tilsit Cheese is semi-hard, smear-ripened and made from cow milk, originating in Switzerland.
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 Royalp Tilsit Cheese?
Royalp is the export name for Swiss Tilsiter, a semi-hard cow's milk cheese with a red-smear rind made in eastern Switzerland since 1893. The pale yellow paste is supple and moist, and the taste runs from mild and lightly spicy to sharply piquant.
What's the Difference Between Reblochon Cheese and Royalp Tilsit Cheese?
- Origin: Reblochon Cheese (France), Royalp Tilsit Cheese (Switzerland)
- Milk treatment: Reblochon Cheese (Raw), Royalp Tilsit Cheese (pasteurized or unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Royalp Tilsit Cheese (semi-hard, smear-ripened)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Royalp Tilsit Cheese (washed)
- Aging: Reblochon Cheese (3 to 4 months), Royalp Tilsit Cheese (about six months)
- Taste: Reblochon Cheese (creamy, nutty), Royalp Tilsit Cheese (creamy, mild, piquant, spicy)
Side-by-Side Comparison
| Reblochon Cheese | Royalp Tilsit Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Haute-Savoie And Savoie | Eastern Switzerland |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-hard, smear-ripened |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | About six months |
| Taste | Creamy, nutty | Creamy, mild, piquant, spicy |
Taste Comparison: Does Reblochon Cheese Taste Like Royalp Tilsit Cheese?
Reblochon Cheese reads as creamy, nutty, while Royalp Tilsit Cheese brings creamy, mild, piquant, spicy character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Royalp Tilsit Cheese leans toward from mild and lightly spicy to strongly piquant. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Royalp Tilsit Cheese at about six months.
Can You Substitute Reblochon Cheese for Royalp Tilsit Cheese?
In most recipes, Reblochon Cheese and Royalp Tilsit 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-hard, smear-ripened. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Royalp Tilsit Cheese brings creamy, mild, piquant, spicy notes.
Which Is Better, Reblochon Cheese or Royalp Tilsit 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-hard, smear-ripened profile, Royalp Tilsit Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Royalp Tilsit Cheese fits dishes calling for creamy, mild, piquant, spicy.
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Frequently Asked Questions
Is Reblochon Cheese the same as Royalp Tilsit Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Royalp Tilsit Cheese comes from Switzerland. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Royalp Tilsit Cheese about six months.
Is Reblochon Cheese similar to Royalp Tilsit Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Royalp Tilsit Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Royalp Tilsit Cheese?
Reblochon Cheese reads as creamy, nutty, while Royalp Tilsit Cheese is creamy, mild, piquant, spicy.
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 Royalp Tilsit Cheese made of?
Royalp Tilsit Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged about six months. It originates in Switzerland.
Which should I choose, Reblochon Cheese or Royalp Tilsit Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Royalp Tilsit Cheese is semi-hard, smear-ripened.