Reblochon Cheese vs Samso Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Samso Cheese is semi-hard and made from cow milk, originating in Denmark.
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 Samso Cheese?
Samsø is a Danish cow's milk cheese named for the island of Samsø. It is made in the style of Emmentaler, with a supple yellow interior, a few large irregular holes, and a mild flavor that turns sweet and sour with age.
What's the Difference Between Reblochon Cheese and Samso Cheese?
- Origin: Reblochon Cheese (France), Samso Cheese (Denmark)
- Milk treatment: Reblochon Cheese (Raw), Samso Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Samso Cheese (semi-hard)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Samso Cheese (waxed)
- Taste: Reblochon Cheese (creamy, nutty), Samso Cheese (nutty, sour, sweet)
Side-by-Side Comparison
| Reblochon Cheese | Samso Cheese | |
|---|---|---|
| Country of Origin | France | Denmark |
| Specific Origin | Haute-Savoie And Savoie | The Island Of Samsø, Denmark |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-hard |
| Rind | Yellow-orange covered with a thin white mold | Waxed |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Nutty, sour, sweet |
Taste Comparison: Does Reblochon Cheese Taste Like Samso Cheese?
Reblochon Cheese reads as creamy, nutty, while Samso Cheese brings nutty, sour, sweet character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Samso Cheese leans toward mild; gentle and nutty when young, pungent with sweet and sour notes when older.
Can You Substitute Reblochon Cheese for Samso Cheese?
In most recipes, Reblochon Cheese and Samso 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 semi-hard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Samso Cheese brings nutty, sour, sweet notes.
Which Is Better, Reblochon Cheese or Samso 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 semi-hard profile, Samso Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Samso Cheese fits dishes calling for nutty, sour, sweet.
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Frequently Asked Questions
Is Reblochon Cheese the same as Samso Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Samso Cheese comes from Denmark.
Is Reblochon Cheese similar to Samso Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Samso Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Samso Cheese?
Reblochon Cheese reads as creamy, nutty, while Samso Cheese is nutty, sour, sweet.
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 Samso Cheese made of?
Samso Cheese is made from cow milk (pasteurized). It originates in Denmark.
Which should I choose, Reblochon Cheese or Samso Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Samso Cheese is semi-hard.