Reblochon Cheese vs Taleggio Cheese
Reblochon Cheese
Taleggio Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow milk, originating in Italy.
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 Taleggio Cheese?
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
What's the Difference Between Reblochon Cheese and Taleggio Cheese?
- Origin: Reblochon Cheese (France), Taleggio Cheese (Italy)
- Milk treatment: Reblochon Cheese (Raw), Taleggio Cheese (Heated to 90–95°F)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Taleggio Cheese (Soft, thin, pinkish-red)
- Aging: Reblochon Cheese (3 to 4 months), Taleggio Cheese (At least 35 (up to 50) days)
- Taste: Reblochon Cheese (creamy, nutty), Taleggio Cheese (Sweet, delicate, slightly sour)
Side-by-Side Comparison
| Reblochon Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Haute-Savoie And Savoie | Val Taleggio, Po Valley |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Heated to 90–95°F |
| Texture | Ivory-colored, creamy and supple | Soft, slightly melting under the rind, firmer towards the center |
| Rind | Yellow-orange covered with a thin white mold | Soft, thin, pinkish-red |
| Aging | 3 to 4 months | At least 35 (up to 50) days |
| Taste | Creamy, nutty | Sweet, delicate, slightly sour |
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Where to buy Reblochon Cheese and Taleggio Cheese
Reblochon Cheese
Taleggio Cheese
Taste Comparison: Does Reblochon Cheese Taste Like Taleggio Cheese?
Reblochon Cheese reads as creamy, nutty, while Taleggio Cheese brings sweet, delicate, slightly sour character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.
Can You Substitute Reblochon Cheese for Taleggio Cheese?
In most recipes, Reblochon Cheese and Taleggio 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 soft, slightly melting under the rind, firmer towards the center. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Taleggio Cheese brings sweet, delicate, slightly sour notes.
Which Is Better, Reblochon Cheese or Taleggio 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 soft, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.
Frequently Asked Questions
Is Reblochon Cheese the same as Taleggio Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Taleggio Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Taleggio Cheese at least 35 (up to 50) days.
Is Reblochon Cheese similar to Taleggio Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Taleggio Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Taleggio Cheese?
Reblochon Cheese reads as creamy, nutty, while Taleggio Cheese is sweet, delicate, slightly sour.
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 Taleggio Cheese made of?
Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.
Which should I choose, Reblochon Cheese or Taleggio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.
See full profiles: Reblochon Cheese and Taleggio Cheese.