Reblochon Cheese vs Stichelton Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Stichelton Cheese is creamy and made from cow milk, originating in England, Great Britain and United Kingdom.

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 Stichelton Cheese?

Stichelton is an English blue cheese made in Nottinghamshire from unpasteurised cow's milk and calf rennet. It is made the way Blue Stilton once was, but since Stilton's protected status requires pasteurised milk, it took an older spelling of the village name instead.

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

• Origin: Reblochon Cheese (France), Stichelton Cheese (England, Great Britain and United Kingdom)
• Milk treatment: Reblochon Cheese (Raw), Stichelton Cheese (unpasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Stichelton Cheese (Creamy)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Stichelton Cheese (Blue)
• Aging: Reblochon Cheese (3 to 4 months), Stichelton Cheese (Around 12 weeks)
• Taste: Reblochon Cheese (creamy, nutty), Stichelton Cheese (Complex)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Stichelton Cheese?

Reblochon Cheese reads as creamy, nutty, while Stichelton Cheese brings complex character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Stichelton Cheese leans toward rich, creamy, varies by season. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Stichelton Cheese at around 12 weeks.

Can You Substitute Reblochon Cheese for Stichelton Cheese?

In most recipes, Reblochon Cheese and Stichelton 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 creamy. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Stichelton Cheese brings complex notes.

Which Is Better, Reblochon Cheese or Stichelton 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 creamy profile, Stichelton Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Stichelton Cheese fits dishes calling for complex.

Frequently Asked Questions

Is Reblochon Cheese the same as Stichelton Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Stichelton Cheese comes from England, Great Britain and United Kingdom. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Stichelton Cheese around 12 weeks.

Is Reblochon Cheese similar to Stichelton Cheese?

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

Can I substitute Reblochon Cheese for Stichelton Cheese?

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

Does Reblochon Cheese taste like Stichelton Cheese?

Reblochon Cheese reads as creamy, nutty, while Stichelton Cheese is 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 Stichelton Cheese made of?

Stichelton Cheese is made from cow milk (unpasteurized), using traditional animal rennet. It's typically aged around 12 weeks. It originates in England, Great Britain and United Kingdom.

Which should I choose, Reblochon Cheese or Stichelton Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Stichelton Cheese is creamy.