Reblochon Cheese vs Stilton Cheese
Reblochon Cheese
Stilton Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Stilton Cheese is hard, blue-veined 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 Stilton Cheese?
Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.
What's the Difference Between Reblochon Cheese and Stilton Cheese?
- Origin: Reblochon Cheese (France), Stilton Cheese (England)
- Milk treatment: Reblochon Cheese (Raw), Stilton Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Stilton Cheese (hard, blue-veined)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Stilton Cheese (natural)
- Aging: Reblochon Cheese (3 to 4 months), Stilton Cheese (9 to 12 weeks)
- Taste: Reblochon Cheese (creamy, nutty), Stilton Cheese (spicy, strong)
Side-by-Side Comparison
| Reblochon Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Haute-Savoie And Savoie | Nottinghamshire, Leicestershire, Derbyshire |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Hard, blue-veined |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | 9 to 12 weeks |
| Taste | Creamy, nutty | Spicy, strong |
Taste Comparison: Does Reblochon Cheese Taste Like Stilton Cheese?
Reblochon Cheese reads as creamy, nutty, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Stilton Cheese at 9 to 12 weeks.
Can You Substitute Reblochon Cheese for Stilton Cheese?
In most recipes, Reblochon Cheese and Stilton 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, blue-veined. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Stilton Cheese brings spicy, strong notes.
Which Is Better, Reblochon Cheese or Stilton 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, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Stilton Cheese fits dishes calling for spicy, strong.
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Frequently Asked Questions
Is Reblochon Cheese the same as Stilton Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Stilton Cheese comes from England. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Stilton Cheese 9 to 12 weeks.
Is Reblochon Cheese similar to Stilton Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Stilton Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Stilton Cheese?
Reblochon Cheese reads as creamy, nutty, while Stilton Cheese is spicy, strong.
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 Stilton Cheese made of?
Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.
Which should I choose, Reblochon Cheese or Stilton Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Stilton Cheese is hard, blue-veined.