Reblochon Cheese vs Saint-Nectaire Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Saint-Nectaire Cheese is soft and tender and made from cow milk, originating in France.

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 Saint-Nectaire Cheese?

Saint-Nectaire is a semi-soft, washed-rind cheese from the volcanic region in the Auvergne-Rhône-Alpes of France. Made from cow's milk, it has a creamy, supple texture with earthy notes and hints of nuts and mushrooms. Saint-Nectaire is typically aged for at least six weeks, during which it develops a distinctive orange-pink rind.

What's the Difference Between Reblochon Cheese and Saint-Nectaire Cheese?

• Milk treatment: Reblochon Cheese (Raw), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Saint-Nectaire Cheese (Soft and tender)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Saint-Nectaire Cheese (Washed-rind)
• Aging: Reblochon Cheese (3 to 4 months), Saint-Nectaire Cheese (At least twenty-eight days)
• Taste: Reblochon Cheese (creamy, nutty), Saint-Nectaire Cheese (Delicate hazelnut)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Saint-Nectaire Cheese?

Reblochon Cheese reads as creamy, nutty, while Saint-Nectaire Cheese brings delicate hazelnut character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.

Can You Substitute Reblochon Cheese for Saint-Nectaire Cheese?

In most recipes, Reblochon Cheese and Saint-Nectaire 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 and tender. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Saint-Nectaire Cheese brings delicate hazelnut notes.

Which Is Better, Reblochon Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.

Frequently Asked Questions

Is Reblochon Cheese the same as Saint-Nectaire Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Saint-Nectaire Cheese at least twenty-eight days.

Is Reblochon Cheese similar to Saint-Nectaire Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Reblochon Cheese for Saint-Nectaire Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Reblochon Cheese taste like Saint-Nectaire Cheese?

Reblochon Cheese reads as creamy, nutty, while Saint-Nectaire Cheese is delicate hazelnut.

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-Nectaire Cheese made of?

Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.

Which should I choose, Reblochon Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Saint-Nectaire Cheese is soft and tender.