Reblochon Cheese vs Sardo Cheese
Reblochon Cheese
Sardo Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Sardo Cheese is hard and made from cow milk, originating in Argentina.
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 Sardo Cheese?
Sardo is a hard grating cheese from Argentina, made with cow's milk. The taste is mellow, rich and lightly salty, close to pecorino romano but not as sharp, and it is sold in blocks of about 6.5 pounds (2.9 kg).
What's the Difference Between Reblochon Cheese and Sardo Cheese?
- Origin: Reblochon Cheese (France), Sardo Cheese (Argentina)
- Milk treatment: Reblochon Cheese (Raw), Sardo Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Sardo Cheese (hard)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Sardo Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Sardo Cheese (full-flavored, salty, sharp)
Side-by-Side Comparison
| Reblochon Cheese | Sardo Cheese | |
|---|---|---|
| Country of Origin | France | Argentina |
| Specific Origin | Haute-Savoie And Savoie | Argentina |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| 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 | Full-flavored, salty, sharp |
Taste Comparison: Does Reblochon Cheese Taste Like Sardo Cheese?
Reblochon Cheese reads as creamy, nutty, while Sardo Cheese brings full-flavored, salty, sharp character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Sardo Cheese leans toward mellow, rich, lightly salty.
Can You Substitute Reblochon Cheese for Sardo Cheese?
In most recipes, Reblochon Cheese and Sardo 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. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Sardo Cheese brings full-flavored, salty, sharp notes.
Which Is Better, Reblochon Cheese or Sardo 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, Sardo Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Sardo Cheese fits dishes calling for full-flavored, salty, sharp.
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Frequently Asked Questions
Is Reblochon Cheese the same as Sardo Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Sardo Cheese comes from Argentina.
Is Reblochon Cheese similar to Sardo Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Sardo Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Sardo Cheese?
Reblochon Cheese reads as creamy, nutty, while Sardo Cheese is full-flavored, salty, sharp.
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 Sardo Cheese made of?
Sardo Cheese is made from cow milk (pasteurized), using animal rennet. It originates in Argentina.
Which should I choose, Reblochon Cheese or Sardo Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Sardo Cheese is hard.