Reblochon Cheese vs San Simón da Costa Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.
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 San Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Reblochon Cheese and San Simón da Costa Cheese?
- Milk treatment: Reblochon Cheese (Raw), San Simón da Costa Cheese (raw or pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Reblochon Cheese (3 to 4 months), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Reblochon Cheese (creamy, nutty), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Reblochon Cheese | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Terra Chá, Galicia, Spain |
| Milk Type | Raw whole cow’s milk | Cow |
| Milk Treatment | Raw | Raw or pasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-hard and creamy, with small irregular holes |
| Rind | Yellow-orange covered with a thin white mold | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | 3 to 4 months | At least 30 days ('bufón') or 45 days |
| Taste | Creamy, nutty | Mild, slightly salty, smoky |
Taste Comparison: Does Reblochon Cheese Taste Like San Simón da Costa Cheese?
Reblochon Cheese reads as creamy, nutty, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Reblochon Cheese for San Simón da Costa Cheese?
In most recipes, Reblochon Cheese and San Simón da Costa 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 and creamy, with small irregular holes. Flavor-wise, Reblochon Cheese reads as creamy, nutty while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Reblochon Cheese or San Simón da Costa 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 and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
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Frequently Asked Questions
Is Reblochon Cheese the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Reblochon Cheese similar to San Simón da Costa Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for San Simón da Costa Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like San Simón da Costa Cheese?
Reblochon Cheese reads as creamy, nutty, while San Simón da Costa Cheese is mild, slightly salty, smoky.
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 San Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Reblochon Cheese or San Simón da Costa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.