Reblochon Cheese vs Tiroler Graukäse Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tiroler Graukäse Cheese is dry at the edges, fatty towards the inside when mature and made from cow milk.
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 Tiroler Graukäse Cheese?
Tiroler Graukäse is a rennet-free, acid-curd cow's milk cheese from the Tyrolean Alp valleys of Austria. It takes its name from the grey mold on its rind, holds around 0.5% fat, and has a strong flavor with a penetrating smell.
What's the Difference Between Reblochon Cheese and Tiroler Graukäse Cheese?
- Milk treatment: Reblochon Cheese (Raw), Tiroler Graukäse Cheese (Raw or pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tiroler Graukäse Cheese (Dry at the edges, fatty towards the inside when mature)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tiroler Graukäse Cheese (Thin, bluish-grey to green-grey with slight map-like cracks)
- Taste: Reblochon Cheese (creamy, nutty), Tiroler Graukäse Cheese (Tartish, spicy to sharp)
Side-by-Side Comparison
| Reblochon Cheese | Tiroler Graukäse Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Tyrol (North Tyrol/East Tyrol) |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Raw or pasteurized |
| Texture | Ivory-colored, creamy and supple | Dry at the edges, fatty towards the inside when mature |
| Rind | Yellow-orange covered with a thin white mold | Thin, bluish-grey to green-grey with slight map-like cracks |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Tartish, spicy to sharp |
Taste Comparison: Does Reblochon Cheese Taste Like Tiroler Graukäse Cheese?
Reblochon Cheese reads as creamy, nutty, while Tiroler Graukäse Cheese brings tartish, spicy to sharp character.
Can You Substitute Reblochon Cheese for Tiroler Graukäse Cheese?
In most recipes, Reblochon Cheese and Tiroler Graukäse 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 dry at the edges, fatty towards the inside when mature. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tiroler Graukäse Cheese brings tartish, spicy to sharp notes.
Which Is Better, Reblochon Cheese or Tiroler Graukäse 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 dry at the edges, fatty towards the inside when mature profile, Tiroler Graukäse Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tiroler Graukäse Cheese fits dishes calling for tartish, spicy to sharp.
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Frequently Asked Questions
Is Reblochon Cheese the same as Tiroler Graukäse Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Tiroler Graukäse Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Tiroler Graukäse Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Tiroler Graukäse Cheese?
Reblochon Cheese reads as creamy, nutty, while Tiroler Graukäse Cheese is tartish, spicy to sharp.
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 Tiroler Graukäse Cheese made of?
Tiroler Graukäse Cheese is made from cow milk (raw or pasteurized), using none used; curdled by acidification rennet.
Which should I choose, Reblochon Cheese or Tiroler Graukäse Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tiroler Graukäse Cheese is dry at the edges, fatty towards the inside when mature.