Reblochon Cheese vs Saint Albray Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Saint Albray Cheese is semi-soft 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 Saint Albray Cheese?
Saint Albray is a French soft cheese from Aquitaine, made with pasteurized cow's milk and invented in 1976. It is shaped like the head of a flower, with petals around a hollow center.
What's the Difference Between Reblochon Cheese and Saint Albray Cheese?
- Milk treatment: Reblochon Cheese (Raw), Saint Albray Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Saint Albray Cheese (semi-soft)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Saint Albray Cheese (washed)
- Aging: Reblochon Cheese (3 to 4 months), Saint Albray Cheese (2 weeks)
- Taste: Reblochon Cheese (creamy, nutty), Saint Albray Cheese (mild, sweet)
Side-by-Side Comparison
| Reblochon Cheese | Saint Albray Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Aquitaine |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-soft |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | 2 weeks |
| Taste | Creamy, nutty | Mild, sweet |
Taste Comparison: Does Reblochon Cheese Taste Like Saint Albray Cheese?
Reblochon Cheese reads as creamy, nutty, while Saint Albray Cheese brings mild, sweet character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Saint Albray Cheese at 2 weeks.
Can You Substitute Reblochon Cheese for Saint Albray Cheese?
In most recipes, Reblochon Cheese and Saint Albray 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-soft. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Saint Albray Cheese brings mild, sweet notes.
Which Is Better, Reblochon Cheese or Saint Albray 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-soft profile, Saint Albray Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Saint Albray Cheese fits dishes calling for mild, sweet.
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Frequently Asked Questions
Is Reblochon Cheese the same as Saint Albray Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Saint Albray Cheese 2 weeks.
Is Reblochon Cheese similar to Saint Albray Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Saint Albray Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Saint Albray Cheese?
Reblochon Cheese reads as creamy, nutty, while Saint Albray Cheese is mild, sweet.
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 Saint Albray Cheese made of?
Saint Albray Cheese is made from cow milk (pasteurized). It's typically aged 2 weeks. It originates in France.
Which should I choose, Reblochon Cheese or Saint Albray Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Saint Albray Cheese is semi-soft.