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 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 Sap Sago Cheese?
Sap Sago is a hard cheese originating from the Canton of Glarus in Switzerland. Made from skimmed cow's milk, this cheese is known for its notable green color, which comes from the addition of blue fenugreek. It has a natural rind and offers a strong herbal aroma. The texture is hard, making it suitable for grating. Often used as a seasoning or grated over pasta and salads, Sap Sago brings a unique flavor to various dishes. It's also known by alternative names such as Schabziger or Swiss Green Cheese.
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)
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 | — |
| Taste | Creamy, nutty | — |
Taste Comparison: Does Reblochon Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct.
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?
One click, anonymous. See what others chose.
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.
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). 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.