Reblochon Cheese vs Tête de Moine Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tête de Moine Cheese is semi-hard and made from cow milk, originating in Switzerland.

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 Tête de Moine Cheese?

Tête de Moine AOP is a semi-hard cow's milk cheese from the Swiss Jura, first made by the canons of Bellelay abbey in the 12th century. It is not sliced but pared into thin rosettes with a Girolle.

What's the Difference Between Reblochon Cheese and Tête de Moine Cheese?

• Origin: Reblochon Cheese (France), Tête de Moine Cheese (Switzerland)
• Milk treatment: Reblochon Cheese (Raw), Tête de Moine Cheese (unpasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tête de Moine Cheese (semi-hard)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tête de Moine Cheese (firm, grainy natural crust)
• Aging: Reblochon Cheese (3 to 4 months), Tête de Moine Cheese (at least 2½ months)
• Taste: Reblochon Cheese (creamy, nutty), Tête de Moine Cheese (nutty)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Tête de Moine Cheese?

Reblochon Cheese reads as creamy, nutty, while Tête de Moine Cheese brings nutty character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Tête de Moine Cheese at at least 2½ months.

Can You Substitute Reblochon Cheese for Tête de Moine Cheese?

In most recipes, Reblochon Cheese and Tête de Moine 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. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tête de Moine Cheese brings nutty notes.

Which Is Better, Reblochon Cheese or Tête de Moine 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, Tête de Moine Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tête de Moine Cheese fits dishes calling for nutty.

Frequently Asked Questions

Is Reblochon Cheese the same as Tête de Moine Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Tête de Moine Cheese comes from Switzerland. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Tête de Moine Cheese at least 2½ months.

Is Reblochon Cheese similar to Tête de Moine Cheese?

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

Can I substitute Reblochon Cheese for Tête de Moine Cheese?

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

Does Reblochon Cheese taste like Tête de Moine Cheese?

Reblochon Cheese reads as creamy, nutty, while Tête de Moine Cheese is nutty.

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 Tête de Moine Cheese made of?

Tête de Moine Cheese is made from cow milk (unpasteurized). It's typically aged at least 2½ months. It originates in Switzerland.

Which should I choose, Reblochon Cheese or Tête de Moine Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tête de Moine Cheese is semi-hard.