Reblochon Cheese vs Queijo Serra da Estrela
Reblochon Cheese
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 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 Queijo Serra da Estrela?
Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.
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
| Reblochon Cheese | Queijo Serra da Estrela | |
|---|---|---|
| Country of Origin | France | Portugal |
| Specific Origin | Haute-Savoie And Savoie | Beira Uplands, Including Municipalities Such As Carregal Do Sal, Celorico Da Beira, And Others. |
| Milk Type | Raw whole cow’s milk | Sheep |
| Milk Treatment | Raw | Raw |
| Texture | Ivory-colored, creamy and supple | Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho) |
| Rind | Yellow-orange covered with a thin white mold | Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho) |
| Aging | 3 to 4 months | Minimum 30 days; 120 days for "Velho" |
| Taste | Creamy, nutty | Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho) |
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. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Queijo Serra da Estrela leans toward slightly acidic, strong to slightly strong, slightly spicy/salty. 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).
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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).