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 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-Nectaire Cheese?

Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.

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. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Saint-Nectaire Cheese leans toward nutty. 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.