Reblochon Cheese vs String Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while String Cheese is semi-hard 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 String Cheese?
String cheese is any cheese made so the milk proteins line up and the cheese peels into strings. In the United States that means snack sticks of low-moisture mozzarella, while versions from Mexico, Slovakia, Turkey and Armenia take other shapes.
What's the Difference Between Reblochon Cheese and String Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), String Cheese (semi-hard)
- Aging: Reblochon Cheese (3 to 4 months), String Cheese (60 days for Georgian tenili)
Side-by-Side Comparison
| Reblochon Cheese | String Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | — |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Ivory-colored, creamy and supple | Semi-hard |
| Rind | Yellow-orange covered with a thin white mold | — |
| Aging | 3 to 4 months | 60 days for Georgian tenili |
| Taste | Creamy, nutty | — |
Taste Comparison: Does Reblochon Cheese Taste Like String Cheese?
Their flavor profiles are distinct. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while String Cheese leans toward black cumin and mahleb seasoning in armenian chechil. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than String Cheese at 60 days for georgian tenili.
Can You Substitute Reblochon Cheese for String Cheese?
In most recipes, Reblochon Cheese and String 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-hard.
Which Is Better, Reblochon Cheese or String 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-hard profile, String Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Reblochon Cheese the same as String Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, String Cheese 60 days for georgian tenili.
Is Reblochon Cheese similar to String Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for String Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like String Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 String Cheese made of?
String Cheese is made from cow milk. It's typically aged 60 days for georgian tenili.
Which should I choose, Reblochon Cheese or String Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while String Cheese is semi-hard.