Reblochon Cheese vs Silter Cheese

Q: Is Reblochon Cheese the same as Silter Cheese?

No. Reblochon Cheese and Silter Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Reblochon Cheese for Silter Cheese?

In most recipes you can swap Reblochon Cheese for Silter Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Reblochon Cheese or Silter Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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 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 Silter Cheese?

Silter is a traditional cheese from Italy, specifically produced in the mountainous regions of the Province of Brescia. It is a cylindrical cheese with a diameter of 34-40 cm and a weight of 10-16 kg after maturing. The cheese has a hard, straw-yellow rind that turns brown with oiling and aging. Silter is made from raw, partially skimmed cow's milk, primarily from mountain breeds like Bruna, Grigio Alpina, and Pezzata Rossa. The cheese has a firm, crumbly texture with small to medium-sized eyes and a mild flavor that can develop full-bodied notes as it matures. The aroma and flavor are influenced by the local environment, including the native microflora and the cows' diet of grass and hay. Silter is aged for at least 100 days, and its production is deeply rooted in local traditions and artisanal methods.

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. 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.

Which is your favorite?

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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.