Reblochon Cheese vs Queijo Serra da Estrela

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.

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 Queijo Serra da Estrela?

Queijo Serra da Estrela is a traditional cheese from Portugal, specifically protected under the designation of origin (PDO). It is made from raw ewe's milk from the Bordaleira Serra da Estrela and Churra Mondegueira breeds. The cheese uses the cardoon flower as a natural rennet. It is known for its unique texture and flavor, which are influenced by the specific agro-climatic conditions of the Beira uplands. The cheese is produced in a defined geographical area, ensuring its authenticity and quality. It has a minimum ripening time of 30 days, with a mature version called "Velho" that ripens for at least 120 days. The cheese is marketed in various sizes, with a minimum weight of

What's the Difference Between Reblochon Cheese and Queijo Serra da Estrela?

• Origin: Reblochon Cheese (France), Queijo Serra da Estrela (Portugal)
• Milk type: Reblochon Cheese (Raw whole cow’s milk), Queijo Serra da Estrela (Sheep)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
• Aging: Reblochon Cheese (3 to 4 months), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
• Taste: Reblochon Cheese (creamy, nutty), Queijo Serra da Estrela (Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho))

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Queijo Serra da Estrela?

Reblochon Cheese reads as creamy, nutty, while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".

Can You Substitute Reblochon Cheese for Queijo Serra da Estrela?

Reblochon Cheese can stand in for Queijo Serra da Estrela 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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho). Flavor-wise, Reblochon Cheese reads as creamy, nutty while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) notes.

Which Is Better, Reblochon Cheese or Queijo Serra da Estrela?

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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Queijo Serra da Estrela fits dishes calling for smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).

Frequently Asked Questions

Is Reblochon Cheese the same as Queijo Serra da Estrela?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Queijo Serra da Estrela comes from Portugal. Reblochon Cheese is made from cow milk; Queijo Serra da Estrela uses sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".

Is Reblochon Cheese similar to Queijo Serra da Estrela?

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

Can I substitute Reblochon Cheese for Queijo Serra da Estrela?

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

Does Reblochon Cheese taste like Queijo Serra da Estrela?

Reblochon Cheese reads as creamy, nutty, while Queijo Serra da Estrela is smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).

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 Serra da Estrela made of?

Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.

Which should I choose, Reblochon Cheese or Queijo Serra da Estrela?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).