Reblochon Cheese vs Strathdon Blue Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Strathdon Blue Cheese is semi-soft, blue-veined and made from cow milk, originating in Scotland.
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 Strathdon Blue Cheese?
Strathdon Blue is a full-fat blue cheese made in Tain, Scotland, by Highland Fine Cheeses. It is made with pasteurised milk and vegetarian rennet, tastes tangy, and won a gold medal at the 2007 British Cheese Awards.
What's the Difference Between Reblochon Cheese and Strathdon Blue Cheese?
- Origin: Reblochon Cheese (France), Strathdon Blue Cheese (Scotland)
- Milk treatment: Reblochon Cheese (Raw), Strathdon Blue Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Strathdon Blue Cheese (semi-soft, blue-veined)
- Taste: Reblochon Cheese (creamy, nutty), Strathdon Blue Cheese (creamy, salty)
Side-by-Side Comparison
| Reblochon Cheese | Strathdon Blue Cheese | |
|---|---|---|
| Country of Origin | France | Scotland |
| Specific Origin | Haute-Savoie And Savoie | Tain, Scotland |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-soft, blue-veined |
| Rind | Yellow-orange covered with a thin white mold | — |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Creamy, salty |
Taste Comparison: Does Reblochon Cheese Taste Like Strathdon Blue Cheese?
Reblochon Cheese reads as creamy, nutty, while Strathdon Blue Cheese brings creamy, salty character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Strathdon Blue Cheese leans toward tangy.
Can You Substitute Reblochon Cheese for Strathdon Blue Cheese?
In most recipes, Reblochon Cheese and Strathdon Blue 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 semi-soft, blue-veined. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Strathdon Blue Cheese brings creamy, salty notes.
Which Is Better, Reblochon Cheese or Strathdon Blue 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 semi-soft, blue-veined profile, Strathdon Blue Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Strathdon Blue Cheese fits dishes calling for creamy, salty.
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Frequently Asked Questions
Is Reblochon Cheese the same as Strathdon Blue Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Strathdon Blue Cheese comes from Scotland.
Is Reblochon Cheese similar to Strathdon Blue Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Strathdon Blue Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Strathdon Blue Cheese?
Reblochon Cheese reads as creamy, nutty, while Strathdon Blue Cheese is creamy, salty.
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 Strathdon Blue Cheese made of?
Strathdon Blue Cheese is made from cow milk (pasteurized), using vegetarian rennet. It originates in Scotland.
Which should I choose, Reblochon Cheese or Strathdon Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Strathdon Blue Cheese is semi-soft, blue-veined.