Reblochon Cheese vs Saanenkaese Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Saanenkaese Cheese is hard, processed and made from cow milk, originating in Switzerland.
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 Saanenkaese Cheese?
Saanenkaese is a Swiss cheese made from pasteurized cow's milk. It is known for its hard, processed texture, making it suitable for slicing and grating. The cheese has a fruity flavor, which provides a pleasant contrast to its strong aroma. Its pale yellow color is typical of many Swiss cheeses, and it features a natural rind. Saanenkaese is often enjoyed on its own or added to dishes for a burst of flavor. Its robust aroma and fruity taste make it a popular choice for cheese lovers looking for something with a bit more character.
What's the Difference Between Reblochon Cheese and Saanenkaese Cheese?
- Origin: Reblochon Cheese (France), Saanenkaese Cheese (Switzerland)
- Milk treatment: Reblochon Cheese (Raw), Saanenkaese Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Saanenkaese Cheese (hard, processed)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Saanenkaese Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Saanenkaese Cheese (fruity)
Side-by-Side Comparison
| Reblochon Cheese | Saanenkaese Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Haute-Savoie And Savoie | — |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Hard, processed |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Fruity |
Taste Comparison: Does Reblochon Cheese Taste Like Saanenkaese Cheese?
Reblochon Cheese reads as creamy, nutty, while Saanenkaese Cheese brings fruity character.
Can You Substitute Reblochon Cheese for Saanenkaese Cheese?
In most recipes, Reblochon Cheese and Saanenkaese 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 hard, processed. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Saanenkaese Cheese brings fruity notes.
Which Is Better, Reblochon Cheese or Saanenkaese 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 hard, processed profile, Saanenkaese Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Saanenkaese Cheese fits dishes calling for fruity.
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Frequently Asked Questions
Is Reblochon Cheese the same as Saanenkaese Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Saanenkaese Cheese comes from Switzerland.
Is Reblochon Cheese similar to Saanenkaese Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Saanenkaese Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Saanenkaese Cheese?
Reblochon Cheese reads as creamy, nutty, while Saanenkaese Cheese is fruity.
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 Saanenkaese Cheese made of?
Saanenkaese Cheese is made from cow milk (pasteurized). It originates in Switzerland.
Which should I choose, Reblochon Cheese or Saanenkaese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Saanenkaese Cheese is hard, processed.