Reblochon Cheese vs Sörmlands Ädel Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Sörmlands Ädel Cheese is soft/semi-soft, elastic 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 Sörmlands Ädel Cheese?
Sörmlands Ädel is a soft, blue-veined cheese from Sweden, made with low-pasteurized organic whole cow’s milk. It is cylindrical, measuring 19–21 cm in diameter and 10–12 cm in height, with a weight of 2.8–3.0 kg. The cheese matures for 5–12 months and has a moisture content of 45–48%. It has a creamy, round, and complex flavor with acidic, umami, and caramel notes, and an aroma of sour cream butter, damp cellar, mushroom, and truffle. The cheese has a warm yellow surface with walnut brown and dark grey nuances and a homogeneous yellow interior with bluish-green veining. Its texture is soft to semi-soft with a slightly elastic consistency. The production follows traditional methods in Södermanland, Sweden, and uses a unique combination of Penicillium roqueforti strains.
What's the Difference Between Reblochon Cheese and Sörmlands Ädel Cheese?
- Milk treatment: Reblochon Cheese (Raw), Sörmlands Ädel Cheese (Low-pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Sörmlands Ädel Cheese (Soft/semi-soft, elastic)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Sörmlands Ädel Cheese (Flowery, warm yellow with walnut brown and dark grey nuances)
- Aging: Reblochon Cheese (3 to 4 months), Sörmlands Ädel Cheese (5–12 months)
- Taste: Reblochon Cheese (creamy, nutty), Sörmlands Ädel Cheese (Wide, round, creamy, and complex)
Side-by-Side Comparison
| Reblochon Cheese | Sörmlands Ädel Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Södermanland |
| Milk Type | Raw whole cow’s milk | Cow |
| Milk Treatment | Raw | Low-pasteurized |
| Texture | Ivory-colored, creamy and supple | Soft/semi-soft, elastic |
| Rind | Yellow-orange covered with a thin white mold | Flowery, warm yellow with walnut brown and dark grey nuances |
| Aging | 3 to 4 months | 5–12 months |
| Taste | Creamy, nutty | Wide, round, creamy, and complex |
Taste Comparison: Does Reblochon Cheese Taste Like Sörmlands Ädel Cheese?
Reblochon Cheese reads as creamy, nutty, while Sörmlands Ädel Cheese brings wide, round, creamy, and complex character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Sörmlands Ädel Cheese leans toward acidic, umami, cellar, stable, caramel. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Sörmlands Ädel Cheese at 5–12 months.
Can You Substitute Reblochon Cheese for Sörmlands Ädel Cheese?
In most recipes, Reblochon Cheese and Sörmlands Ädel 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 soft/semi-soft, elastic. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Sörmlands Ädel Cheese brings wide, round, creamy, and complex notes.
Which Is Better, Reblochon Cheese or Sörmlands Ädel 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 soft/semi-soft, elastic profile, Sörmlands Ädel Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Sörmlands Ädel Cheese fits dishes calling for wide, round, creamy, and complex.
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Frequently Asked Questions
Is Reblochon Cheese the same as Sörmlands Ädel Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Sörmlands Ädel Cheese 5–12 months.
Is Reblochon Cheese similar to Sörmlands Ädel Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Sörmlands Ädel Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Sörmlands Ädel Cheese?
Reblochon Cheese reads as creamy, nutty, while Sörmlands Ädel Cheese is wide, round, creamy, and complex.
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 Sörmlands Ädel Cheese made of?
Sörmlands Ädel Cheese is made from cow milk (low-pasteurized), using natural rennet. It's typically aged 5–12 months.
Which should I choose, Reblochon Cheese or Sörmlands Ädel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Sörmlands Ädel Cheese is soft/semi-soft, elastic.