Reblochon Cheese vs Swaledale Ewes' Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep 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 Swaledale Ewes' Cheese?

Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.

What's the Difference Between Reblochon Cheese and Swaledale Ewes' Cheese?

• Milk type: Reblochon Cheese (Raw whole cow’s milk), Swaledale Ewes' Cheese (Sheep)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Swaledale Ewes' Cheese (Hard, firm, crumbly)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
• Aging: Reblochon Cheese (3 to 4 months), Swaledale Ewes' Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Swaledale Ewes' Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.

Can You Substitute Reblochon Cheese for Swaledale Ewes' Cheese?

Reblochon Cheese can stand in for Swaledale Ewes' Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for hard, firm, crumbly.

Which Is Better, Reblochon Cheese or Swaledale Ewes' 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, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.

Frequently Asked Questions

Is Reblochon Cheese the same as Swaledale Ewes' Cheese?

No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Swaledale Ewes' Cheese uses sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Swaledale Ewes' Cheese 3 to 4 weeks.

Is Reblochon Cheese similar to Swaledale Ewes' Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Reblochon Cheese for Swaledale Ewes' Cheese?

You can, but expect a shift in richness and milk character.

Does Reblochon Cheese taste like Swaledale Ewes' 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 Swaledale Ewes' Cheese made of?

Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.

Which should I choose, Reblochon Cheese or Swaledale Ewes' Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Swaledale Ewes' Cheese is hard, firm, crumbly.