Reblochon Cheese vs Swaledale Cheese

Q: Is Reblochon Cheese the same as Swaledale Cheese?

No. Reblochon Cheese and Swaledale Cheese are distinct cheeses from France and England respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Reblochon Cheese for Swaledale Cheese?

In most recipes you can swap Reblochon Cheese for Swaledale Cheese, though the result will shift in richness and milk character.

Q: Does Reblochon Cheese taste like Swaledale Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Reblochon Cheese or Swaledale 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

Swaledale Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep 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 Swaledale Cheese?

Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.

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

Origin: Reblochon Cheese (France), Swaledale Cheese (England)
Milk type: Reblochon Cheese (Raw whole cow’s milk), Swaledale Cheese (cow, sheep, goat)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Swaledale Cheese (moist, medium firm)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Swaledale Cheese (grey-blue mould or natural wax)
Aging: Reblochon Cheese (3 to 4 months), Swaledale Cheese (3 to 4 weeks)

Side-by-Side Comparison

	Reblochon Cheese	Swaledale Cheese
Country of Origin	France	England
Specific Origin	Haute-Savoie And Savoie	Swaledale, North Yorkshire
Milk Type	Raw whole cow’s milk	Cow, sheep, goat
Milk Treatment	Raw	Raw
Texture	Ivory-colored, creamy and supple	Moist, medium firm
Rind	Yellow-orange covered with a thin white mold	Grey-blue mould or natural wax
Aging	3 to 4 months	3 to 4 weeks
Taste	Creamy, nutty	—

Taste Comparison: Does Reblochon Cheese Taste Like Swaledale Cheese?

Their flavor profiles are distinct. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Swaledale Cheese leans toward fresh and bracken-like, with a sweet caramel undertone from ewes' milk. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Swaledale Cheese at 3 to 4 weeks.

Can You Substitute Reblochon Cheese for Swaledale Cheese?

Reblochon Cheese can stand in for Swaledale 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 moist, medium firm.

Which Is Better, Reblochon Cheese or Swaledale 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 moist, medium firm profile, Swaledale Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Reblochon Cheese the same as Swaledale Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Swaledale Cheese comes from England. Reblochon Cheese is made from cow milk; Swaledale Cheese uses cow, goat, or sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Swaledale Cheese 3 to 4 weeks.

Is Reblochon Cheese similar to Swaledale Cheese?

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

Can I substitute Reblochon Cheese for Swaledale Cheese?

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

Does Reblochon Cheese taste like Swaledale 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 Cheese made of?

Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.

Which should I choose, Reblochon Cheese or Swaledale Cheese?

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