Reblochon Cheese vs Staffordshire Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy 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 Staffordshire Cheese?

Staffordshire Cheese is a raw cow's milk cheese from the county of Staffordshire, England, protected by a PDO. It is sold as cloth-wrapped cylinders of 8 to 10 kg and ranges from semi-hard to hard depending on how long it is matured.

What's the Difference Between Reblochon Cheese and Staffordshire Cheese?

• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Staffordshire Cheese (hard or semi-hard depending on aging, uniform, slightly crumbly, creamy)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Staffordshire Cheese (Cloth-bound)
• Aging: Reblochon Cheese (3 to 4 months), Staffordshire Cheese (2-4 weeks (mild), up to 12 months (mature))
• Taste: Reblochon Cheese (creamy, nutty), Staffordshire Cheese (Creamy, fresh, lactic)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Staffordshire Cheese?

Reblochon Cheese reads as creamy, nutty, while Staffordshire Cheese brings creamy, fresh, lactic character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Staffordshire Cheese at 2-4 weeks (mild), up to 12 months (mature).

Can You Substitute Reblochon Cheese for Staffordshire Cheese?

In most recipes, Reblochon Cheese and Staffordshire 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 or semi-hard depending on aging, uniform, slightly crumbly, creamy. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Staffordshire Cheese brings creamy, fresh, lactic notes.

Which Is Better, Reblochon Cheese or Staffordshire 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 or semi-hard depending on aging, uniform, slightly crumbly, creamy profile, Staffordshire Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Staffordshire Cheese fits dishes calling for creamy, fresh, lactic.

Frequently Asked Questions

Is Reblochon Cheese the same as Staffordshire Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Staffordshire Cheese 2-4 weeks (mild), up to 12 months (mature).

Is Reblochon Cheese similar to Staffordshire Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Reblochon Cheese for Staffordshire Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Reblochon Cheese taste like Staffordshire Cheese?

Reblochon Cheese reads as creamy, nutty, while Staffordshire Cheese is creamy, fresh, lactic.

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 Staffordshire Cheese made of?

Staffordshire Cheese is made from cow milk (raw). It's typically aged 2-4 weeks (mild), up to 12 months (mature).

Which should I choose, Reblochon Cheese or Staffordshire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy.