Reblochon Cheese vs Salers Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Salers Cheese is firm 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 Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

What's the Difference Between Reblochon Cheese and Salers Cheese?

• Milk treatment: Reblochon Cheese (Raw), Salers Cheese (unpasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Salers Cheese (Firm)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Salers Cheese (Thick gray)
• Aging: Reblochon Cheese (3 to 4 months), Salers Cheese (Minimum of three months, up to forty-five months)
• Taste: Reblochon Cheese (creamy, nutty), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Salers Cheese?

Reblochon Cheese reads as creamy, nutty, while Salers Cheese brings strong-tasting character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Reblochon Cheese for Salers Cheese?

In most recipes, Reblochon Cheese and Salers 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 firm. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Salers Cheese brings strong-tasting notes.

Which Is Better, Reblochon Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Salers Cheese fits dishes calling for strong-tasting.

Frequently Asked Questions

Is Reblochon Cheese the same as Salers Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Salers Cheese minimum of three months, up to forty-five months.

Is Reblochon Cheese similar to Salers Cheese?

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

Can I substitute Reblochon Cheese for Salers Cheese?

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

Does Reblochon Cheese taste like Salers Cheese?

Reblochon Cheese reads as creamy, nutty, while Salers Cheese is strong-tasting.

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 Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

Which should I choose, Reblochon Cheese or Salers Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Salers Cheese is firm.