Reblochon Cheese vs Soft Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep 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 Soft Cheese?
Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.
What's the Difference Between Reblochon Cheese and Soft Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Soft Cheese (cow, goat, sheep)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Soft Cheese (spreadable, smooth to runny)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Soft Cheese (bloomy white mold rind, or washed)
- Aging: Reblochon Cheese (3 to 4 months), Soft Cheese (unmatured to about 1 month)
- Taste: Reblochon Cheese (creamy, nutty), Soft Cheese (mild)
Side-by-Side Comparison
| Reblochon Cheese | Soft Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | — |
| Milk Type | Raw whole cow’s milk | Cow, goat, sheep |
| Milk Treatment | Raw | — |
| Texture | Ivory-colored, creamy and supple | Spreadable, smooth to runny |
| Rind | Yellow-orange covered with a thin white mold | Bloomy white mold rind, or washed |
| Aging | 3 to 4 months | Unmatured to about 1 month |
| Taste | Creamy, nutty | Mild |
Taste Comparison: Does Reblochon Cheese Taste Like Soft Cheese?
Reblochon Cheese reads as creamy, nutty, while Soft Cheese brings mild character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Soft Cheese at unmatured to about 1 month.
Can You Substitute Reblochon Cheese for Soft Cheese?
Reblochon Cheese can stand in for Soft Cheese 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 spreadable, smooth to runny. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Soft Cheese brings mild notes.
Which Is Better, Reblochon Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Soft Cheese fits dishes calling for mild.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon Cheese the same as Soft Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Soft Cheese unmatured to about 1 month.
Is Reblochon Cheese similar to Soft Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Soft Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Soft Cheese?
Reblochon Cheese reads as creamy, nutty, while Soft Cheese is mild.
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 Soft Cheese made of?
Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.
Which should I choose, Reblochon Cheese or Soft Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Soft Cheese is spreadable, smooth to runny.