Reblochon Cheese vs Queijo São Jorge

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Queijo São Jorge is firm consistency, hard or semi-hard and made from cow milk, originating in Portugal.

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 Queijo São Jorge?

Queijo São Jorge is a semi-hard to hard cow's milk cheese made only on the island of São Jorge in the Azores. It is known for its firm, brittle yellowish paste, small irregular holes, and a strong, slightly spicy flavor that sharpens with age.

What's the Difference Between Reblochon Cheese and Queijo São Jorge?

• Origin: Reblochon Cheese (France), Queijo São Jorge (Portugal)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Queijo São Jorge (Firm consistency, hard or semi-hard)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Queijo São Jorge (Natural)
• Aging: Reblochon Cheese (3 to 4 months), Queijo São Jorge (minimum three months, up to 36 months for special editions)
• Taste: Reblochon Cheese (creamy, nutty), Queijo São Jorge (Peppery, grassy)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Queijo São Jorge?

Reblochon Cheese reads as creamy, nutty, while Queijo São Jorge brings peppery, grassy character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Queijo São Jorge leans toward mild, sour aftertaste; musty, earthy, barnyardy (aged). Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Queijo São Jorge at minimum three months, up to 36 months for special editions.

Can You Substitute Reblochon Cheese for Queijo São Jorge?

In most recipes, Reblochon Cheese and Queijo São Jorge 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 consistency, hard or semi-hard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Queijo São Jorge brings peppery, grassy notes.

Which Is Better, Reblochon Cheese or Queijo São Jorge?

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 consistency, hard or semi-hard profile, Queijo São Jorge is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Queijo São Jorge fits dishes calling for peppery, grassy.

Frequently Asked Questions

Is Reblochon Cheese the same as Queijo São Jorge?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Queijo São Jorge comes from Portugal. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Queijo São Jorge minimum three months, up to 36 months for special editions.

Is Reblochon Cheese similar to Queijo São Jorge?

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

Can I substitute Reblochon Cheese for Queijo São Jorge?

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

Does Reblochon Cheese taste like Queijo São Jorge?

Reblochon Cheese reads as creamy, nutty, while Queijo São Jorge is peppery, grassy.

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 Queijo São Jorge made of?

Queijo São Jorge is made from cow milk (raw), using animal rennet. It's typically aged minimum three months, up to 36 months for special editions. It originates in Portugal.

Which should I choose, Reblochon Cheese or Queijo São Jorge?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Queijo São Jorge is firm consistency, hard or semi-hard.