Reblochon Cheese vs Sap Sago Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
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 Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between Reblochon Cheese and Sap Sago Cheese?
- Origin: Reblochon Cheese (France), Sap Sago Cheese (Switzerland)
- Milk treatment: Reblochon Cheese (Raw), Sap Sago Cheese (skimmed)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Sap Sago Cheese (hard)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Sap Sago Cheese (natural)
- Aging: Reblochon Cheese (3 to 4 months), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)
Side-by-Side Comparison
| Reblochon Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Haute-Savoie And Savoie | Canton Of Glarus |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Skimmed |
| Texture | Ivory-colored, creamy and supple | Hard |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Creamy, nutty | — |
Taste Comparison: Does Reblochon Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee). Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Can You Substitute Reblochon Cheese for Sap Sago Cheese?
In most recipes, Reblochon Cheese and Sap Sago 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 hard.
Which Is Better, Reblochon Cheese or Sap Sago 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 hard profile, Sap Sago Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Reblochon Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Sap Sago Cheese comes from Switzerland. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Is Reblochon Cheese similar to Sap Sago Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Sap Sago Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Sap Sago Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, Reblochon Cheese or Sap Sago Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Sap Sago Cheese is hard.