Reblochon Cheese vs Saint Marcellin Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Saint Marcellin 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 Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Reblochon Cheese and Saint Marcellin Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Saint Marcellin Cheese (soft, artisan)
- Aging: Reblochon Cheese (3 to 4 months), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Reblochon Cheese (creamy, nutty), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Reblochon Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Dauphiné, Rhône-Alpes, 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 | — |
| Aging | 3 to 4 months | 2 to 3 weeks |
| Taste | Creamy, nutty | Mild, tangy |
Taste Comparison: Does Reblochon Cheese Taste Like Saint Marcellin Cheese?
Reblochon Cheese reads as creamy, nutty, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Reblochon Cheese for Saint Marcellin Cheese?
In most recipes, Reblochon Cheese and Saint Marcellin 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 Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Reblochon Cheese or Saint Marcellin 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, Saint Marcellin Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Saint Marcellin Cheese 2 to 3 weeks.
Is Reblochon Cheese similar to Saint Marcellin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Saint Marcellin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Saint Marcellin Cheese?
Reblochon Cheese reads as creamy, nutty, while Saint Marcellin Cheese is mild, 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 Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Reblochon Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Saint Marcellin Cheese is soft, artisan.