Reblochon Cheese vs San Simón DOP Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while San Simón DOP Cheese is semi-soft and made from cow milk, originating in Spain.
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 San Simón DOP Cheese?
San Simón DOP is a semi-soft cheese from Galicia, Spain, made from pasteurized cow's milk. It has a creamy color and a natural rind. This cheese is known for its buttery flavor, complemented by a smokey, woody aroma that comes from the traditional smoking process using birch wood. Its smooth texture makes it enjoyable on its own or as part of a cheese platter. San Simón DOP is a versatile option for pairing with both savory and sweet accompaniments.
What's the Difference Between Reblochon Cheese and San Simón DOP Cheese?
- Origin: Reblochon Cheese (France), San Simón DOP Cheese (Spain)
- Milk treatment: Reblochon Cheese (Raw), San Simón DOP Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), San Simón DOP Cheese (semi-soft)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), San Simón DOP Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), San Simón DOP Cheese (buttery)
Side-by-Side Comparison
| Reblochon Cheese | San Simón DOP Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Haute-Savoie And Savoie | Galicia |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-soft |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Buttery |
Taste Comparison: Does Reblochon Cheese Taste Like San Simón DOP Cheese?
Reblochon Cheese reads as creamy, nutty, while San Simón DOP Cheese brings buttery character.
Can You Substitute Reblochon Cheese for San Simón DOP Cheese?
In most recipes, Reblochon Cheese and San Simón DOP 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-soft. Flavor-wise, Reblochon Cheese reads as creamy, nutty while San Simón DOP Cheese brings buttery notes.
Which Is Better, Reblochon Cheese or San Simón DOP 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-soft profile, San Simón DOP Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while San Simón DOP Cheese fits dishes calling for buttery.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon Cheese the same as San Simón DOP Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while San Simón DOP Cheese comes from Spain.
Is Reblochon Cheese similar to San Simón DOP Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for San Simón DOP Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like San Simón DOP Cheese?
Reblochon Cheese reads as creamy, nutty, while San Simón DOP Cheese is buttery.
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 DOP Cheese made of?
San Simón DOP Cheese is made from cow milk (pasteurized). It originates in Spain.
Which should I choose, Reblochon Cheese or San Simón DOP 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 DOP Cheese is semi-soft.