Reblochon Cheese vs Svecia Cheese

Q: Is Reblochon Cheese the same as Svecia Cheese?

No. Reblochon Cheese and Svecia Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Reblochon Cheese for Svecia Cheese?

In most recipes you can swap Reblochon Cheese for Svecia Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Reblochon Cheese or Svecia Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Reblochon Cheese

Svecia Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Svecia Cheese is semi-hard, creamy soft, firm, somewhat resilient, small irregular holes and made from cow milk.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What Is Svecia Cheese?

Svecia is a semi-hard Swedish cheese with a creamy soft yet firm and somewhat resilient texture. It is cylindrical in shape, measuring about 35 cm in diameter and weighing between 12-15 kg. The cheese has a light yellow to yellow color with small irregular holes that are evenly distributed throughout. It is wax-coated and aged for a minimum of two months, developing a mildly acidic and full-bodied flavor. Produced in the low-lying areas of Sweden, Svecia has a long tradition dating back to the 13th century. It is made using Swedish Red and White Breed and Swedish Holstein Friesian milk, which maintains consistent quality throughout the seasons. The cheese is salted in brine and stored in dry conditions for aging. The topographical and climatic conditions of Sweden influence its distinct flavor and texture, making it a traditional and well-regarded cheese.

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

Milk treatment: Reblochon Cheese (Raw), Svecia Cheese (Pasteurized)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Svecia Cheese (Semi-hard, creamy soft, firm, somewhat resilient, small irregular holes)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Svecia Cheese (Wax-coated)
Aging: Reblochon Cheese (3 to 4 months), Svecia Cheese (Minimum 2 months)
Taste: Reblochon Cheese (creamy, nutty), Svecia Cheese (Mildly acidic, full-bodied)

Side-by-Side Comparison

	Reblochon Cheese	Svecia Cheese
Country of Origin	France	—
Specific Origin	Haute-Savoie And Savoie	Low-Lying Areas Of Sweden
Milk Type	Raw whole cow’s milk	Cow
Milk Treatment	Raw	Pasteurized
Texture	Ivory-colored, creamy and supple	Semi-hard, creamy soft, firm, somewhat resilient, small irregular holes
Rind	Yellow-orange covered with a thin white mold	Wax-coated
Aging	3 to 4 months	Minimum 2 months
Taste	Creamy, nutty	Mildly acidic, full-bodied

Taste Comparison: Does Reblochon Cheese Taste Like Svecia Cheese?

Reblochon Cheese reads as creamy, nutty, while Svecia Cheese brings mildly acidic, full-bodied character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Svecia Cheese at minimum 2 months.

Can You Substitute Reblochon Cheese for Svecia Cheese?

In most recipes, Reblochon Cheese and Svecia 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, creamy soft, firm, somewhat resilient, small irregular holes. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Svecia Cheese brings mildly acidic, full-bodied notes.

Which Is Better, Reblochon Cheese or Svecia 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, creamy soft, firm, somewhat resilient, small irregular holes profile, Svecia Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Svecia Cheese fits dishes calling for mildly acidic, full-bodied.

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Frequently Asked Questions

Is Reblochon Cheese the same as Svecia Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Svecia Cheese minimum 2 months.

Is Reblochon Cheese similar to Svecia Cheese?

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

Can I substitute Reblochon Cheese for Svecia Cheese?

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

Does Reblochon Cheese taste like Svecia Cheese?

Reblochon Cheese reads as creamy, nutty, while Svecia Cheese is mildly acidic, full-bodied.

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 Svecia Cheese made of?

Svecia Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 2 months.

Which should I choose, Reblochon Cheese or Svecia Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Svecia Cheese is semi-hard, creamy soft, firm, somewhat resilient, small irregular holes.