Reblochon Cheese vs Selles-sur-Cher Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Selles-sur-Cher Cheese is fine and firm and made from goat milk, originating in France.

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 Selles-sur-Cher Cheese?

Selles-sur-Cher is a French goat cheese from the Centre-Val de Loire region. It features a distinctive ash-covered rind and a firm yet creamy texture. The cheese has a subtle nutty flavor with a hint of tanginess. As it matures, the flavor intensifies, becoming more pronounced and slightly salty.

What's the Difference Between Reblochon Cheese and Selles-sur-Cher Cheese?

• Milk type: Reblochon Cheese (Raw whole cow’s milk), Selles-sur-Cher Cheese (Whole goat’s milk)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Selles-sur-Cher Cheese (Fine and firm)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
• Aging: Reblochon Cheese (3 to 4 months), Selles-sur-Cher Cheese (Ten days minimum)
• Taste: Reblochon Cheese (creamy, nutty), Selles-sur-Cher Cheese (Fresh, hazelnut)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Selles-sur-Cher Cheese?

Reblochon Cheese reads as creamy, nutty, while Selles-sur-Cher Cheese brings fresh, hazelnut character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Selles-sur-Cher Cheese at ten days minimum.

Can You Substitute Reblochon Cheese for Selles-sur-Cher Cheese?

Reblochon Cheese can stand in for Selles-sur-Cher Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for fine and firm. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Selles-sur-Cher Cheese brings fresh, hazelnut notes.

Which Is Better, Reblochon Cheese or Selles-sur-Cher 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 fine and firm profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.

Frequently Asked Questions

Is Reblochon Cheese the same as Selles-sur-Cher Cheese?

No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Selles-sur-Cher Cheese ten days minimum.

Is Reblochon Cheese similar to Selles-sur-Cher Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Reblochon Cheese for Selles-sur-Cher Cheese?

You can, but expect a shift in richness and milk character.

Does Reblochon Cheese taste like Selles-sur-Cher Cheese?

Reblochon Cheese reads as creamy, nutty, while Selles-sur-Cher Cheese is fresh, hazelnut.

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 Selles-sur-Cher Cheese made of?

Selles-sur-Cher Cheese is made from goat milk, using small amount rennet. It's typically aged ten days minimum. It originates in France.

Which should I choose, Reblochon Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Selles-sur-Cher Cheese is fine and firm.