Reblochon Cheese vs Saint André Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Saint André Cheese is soft, soft-ripened 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 André Cheese?
Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.
What's the Difference Between Reblochon Cheese and Saint André Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Saint André Cheese (soft, soft-ripened)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Saint André Cheese (bloomy)
- Aging: Reblochon Cheese (3 to 4 months), Saint André Cheese (about 30 days)
- Taste: Reblochon Cheese (creamy, nutty), Saint André Cheese (buttery, tangy)
Side-by-Side Comparison
| Reblochon Cheese | Saint André Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Normandy, France |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Ivory-colored, creamy and supple | Soft, soft-ripened |
| Rind | Yellow-orange covered with a thin white mold | Bloomy |
| Aging | 3 to 4 months | About 30 days |
| Taste | Creamy, nutty | Buttery, tangy |
Taste Comparison: Does Reblochon Cheese Taste Like Saint André Cheese?
Reblochon Cheese reads as creamy, nutty, while Saint André Cheese brings buttery, tangy character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Saint André Cheese leans toward like an intense version of brie, with a tangy edible rind. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Saint André Cheese at about 30 days.
Can You Substitute Reblochon Cheese for Saint André Cheese?
In most recipes, Reblochon Cheese and Saint André 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, soft-ripened. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Saint André Cheese brings buttery, tangy notes.
Which Is Better, Reblochon Cheese or Saint André 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, soft-ripened profile, Saint André Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Saint André Cheese fits dishes calling for buttery, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon Cheese the same as Saint André Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Saint André Cheese about 30 days.
Is Reblochon Cheese similar to Saint André Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Saint André Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Saint André Cheese?
Reblochon Cheese reads as creamy, nutty, while Saint André Cheese is buttery, 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 Saint André Cheese made of?
Saint André Cheese is made from cow milk. It's typically aged about 30 days. It originates in France.
Which should I choose, Reblochon Cheese or Saint André Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Saint André Cheese is soft, soft-ripened.