Reblochon Cheese vs Silter Cheese
Reblochon Cheese
Silter Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes and made from cow milk.
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 Silter Cheese?
Silter is a hard Italian cheese from the mountains of Lombardy, around the province of Brescia, made with unpasteurized cow's milk. It is named after the Val Camonica room where wheels are stored and aged, and it has held EU PDO status since 2015.
What's the Difference Between Reblochon Cheese and Silter Cheese?
- Milk treatment: Reblochon Cheese (Raw), Silter Cheese (Raw, partially skimmed)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Silter Cheese (Firm, crumbly, not very springy, with small to medium-sized eyes)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Silter Cheese (Hard, straw-yellow turning to brown)
- Aging: Reblochon Cheese (3 to 4 months), Silter Cheese (At least 100 days)
- Taste: Reblochon Cheese (creamy, nutty), Silter Cheese (Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses)
Side-by-Side Comparison
| Reblochon Cheese | Silter Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Valle Camonica And Sebino Bresciano Mountain Communities, Province Of Brescia |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Raw, partially skimmed |
| Texture | Ivory-colored, creamy and supple | Firm, crumbly, not very springy, with small to medium-sized eyes |
| Rind | Yellow-orange covered with a thin white mold | Hard, straw-yellow turning to brown |
| Aging | 3 to 4 months | At least 100 days |
| Taste | Creamy, nutty | Mild, without bitterness; full-bodied and/or strong notes in very mature cheeses |
Taste Comparison: Does Reblochon Cheese Taste Like Silter Cheese?
Reblochon Cheese reads as creamy, nutty, while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Silter Cheese leans toward nuts, butter, milk of cattle at pasture, green or dried fodder, chestnut flour. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Silter Cheese at at least 100 days.
Can You Substitute Reblochon Cheese for Silter Cheese?
In most recipes, Reblochon Cheese and Silter 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 firm, crumbly, not very springy, with small to medium-sized eyes. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Silter Cheese brings mild, without bitterness; full-bodied and/or strong notes in very mature cheeses notes.
Which Is Better, Reblochon Cheese or Silter 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 firm, crumbly, not very springy, with small to medium-sized eyes profile, Silter Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Silter Cheese fits dishes calling for mild, without bitterness; full-bodied and/or strong notes in very mature cheeses.
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Frequently Asked Questions
Is Reblochon Cheese the same as Silter Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Silter Cheese at least 100 days.
Is Reblochon Cheese similar to Silter Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Silter Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Silter Cheese?
Reblochon Cheese reads as creamy, nutty, while Silter Cheese is mild, without bitterness; full-bodied and/or strong notes in very mature cheeses.
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 Silter Cheese made of?
Silter Cheese is made from cow milk (raw, partially skimmed). It's typically aged at least 100 days.
Which should I choose, Reblochon Cheese or Silter Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Silter Cheese is firm, crumbly, not very springy, with small to medium-sized eyes.