Reblochon Cheese vs Single Gloucester Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Single Gloucester Cheese is hard, artisan and made from cow milk, originating in England.
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 Single Gloucester Cheese?
Single Gloucester is a crumbly, low-fat cheese from Gloucestershire, England, made from the milk of Gloucester cattle. It carries Protected Designation of Origin status and can only be made on Gloucestershire farms that keep Gloucester cows.
What's the Difference Between Reblochon Cheese and Single Gloucester Cheese?
- Origin: Reblochon Cheese (France), Single Gloucester Cheese (England)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Single Gloucester Cheese (hard, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Single Gloucester Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Single Gloucester Cheese (tangy)
Side-by-Side Comparison
| Reblochon Cheese | Single Gloucester Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Haute-Savoie And Savoie | Gloucestershire |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Ivory-colored, creamy and supple | Hard, artisan |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Tangy |
Taste Comparison: Does Reblochon Cheese Taste Like Single Gloucester Cheese?
Reblochon Cheese reads as creamy, nutty, while Single Gloucester Cheese brings tangy character.
Can You Substitute Reblochon Cheese for Single Gloucester Cheese?
In most recipes, Reblochon Cheese and Single Gloucester 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 hard, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Single Gloucester Cheese brings tangy notes.
Which Is Better, Reblochon Cheese or Single Gloucester 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 hard, artisan profile, Single Gloucester Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Single Gloucester Cheese fits dishes calling for tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon Cheese the same as Single Gloucester Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Single Gloucester Cheese comes from England.
Is Reblochon Cheese similar to Single Gloucester Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Single Gloucester Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Single Gloucester Cheese?
Reblochon Cheese reads as creamy, nutty, while Single Gloucester Cheese is tangy.
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 Single Gloucester Cheese made of?
Single Gloucester Cheese is made from cow milk. It originates in England.
Which should I choose, Reblochon Cheese or Single Gloucester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Single Gloucester Cheese is hard, artisan.