Reblochon Cheese vs Teviotdale Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Teviotdale Cheese is hard and made from cow milk.
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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 Teviotdale Cheese?
Teviotdale is a full fat hard cheese from the border country between Scotland and England, made with milk from Jersey cattle. It has a white coating, a smooth yellow paste and a salty flavour, and it holds PGI status. No producers are known today.
What's the Difference Between Reblochon Cheese and Teviotdale Cheese?
- Milk treatment: Reblochon Cheese (Raw), Teviotdale Cheese (Unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Teviotdale Cheese (Hard)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Teviotdale Cheese (White-coated)
- Aging: Reblochon Cheese (3 to 4 months), Teviotdale Cheese (Minimum 15 days)
- Taste: Reblochon Cheese (creamy, nutty), Teviotdale Cheese (Smooth, salty, and tangy)
Side-by-Side Comparison
| Reblochon Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Teviotdale |
| Milk Type | Raw whole cow’s milk | Cow |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Hard |
| Rind | Yellow-orange covered with a thin white mold | White-coated |
| Aging | 3 to 4 months | Minimum 15 days |
| Taste | Creamy, nutty | Smooth, salty, and tangy |
Taste Comparison: Does Reblochon Cheese Taste Like Teviotdale Cheese?
Reblochon Cheese reads as creamy, nutty, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute Reblochon Cheese for Teviotdale Cheese?
In most recipes, Reblochon Cheese and Teviotdale 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 hard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Teviotdale Cheese brings smooth, salty, and tangy notes.
Which Is Better, Reblochon Cheese or Teviotdale 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 profile, Teviotdale Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.
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Frequently Asked Questions
Is Reblochon Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Teviotdale Cheese minimum 15 days.
Is Reblochon Cheese similar to Teviotdale Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Teviotdale Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Teviotdale Cheese?
Reblochon Cheese reads as creamy, nutty, while Teviotdale Cheese is smooth, salty, and tangy.
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 Teviotdale Cheese made of?
Teviotdale Cheese is made from cow milk (unpasteurized). It's typically aged minimum 15 days.
Which should I choose, Reblochon Cheese or Teviotdale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Teviotdale Cheese is hard.