Reblochon Cheese vs Tome des Bauges Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tome des Bauges Cheese is slightly firm to flexible 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 Tome des Bauges Cheese?
Tome des Bauges is a Tomme-style cow's milk cheese from the Bauges mountains of the French Alps. Made with unpasteurised milk and ripened up to three months, it is known for its thick grey-brown rind, soft beige interior, and scent of wild hazelnut.
What's the Difference Between Reblochon Cheese and Tome des Bauges Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tome des Bauges Cheese (Slightly firm to flexible)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tome des Bauges Cheese (Grey with yellow to brown patches of mould, 2 to 3 mm thick)
- Aging: Reblochon Cheese (3 to 4 months), Tome des Bauges Cheese (At least five weeks)
Side-by-Side Comparison
| Reblochon Cheese | Tome des Bauges Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Bauges Massif, Including Specific Municipalities In Haute-Savoie And Savoie |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Raw |
| Texture | Ivory-colored, creamy and supple | Slightly firm to flexible |
| Rind | Yellow-orange covered with a thin white mold | Grey with yellow to brown patches of mould, 2 to 3 mm thick |
| Aging | 3 to 4 months | At least five weeks |
| Taste | Creamy, nutty | — |
Taste Comparison: Does Reblochon Cheese Taste Like Tome des Bauges Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Tome des Bauges Cheese at at least five weeks.
Can You Substitute Reblochon Cheese for Tome des Bauges Cheese?
In most recipes, Reblochon Cheese and Tome des Bauges 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 slightly firm to flexible.
Which Is Better, Reblochon Cheese or Tome des Bauges 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 slightly firm to flexible profile, Tome des Bauges Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Reblochon Cheese the same as Tome des Bauges Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Tome des Bauges Cheese at least five weeks.
Is Reblochon Cheese similar to Tome des Bauges Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Tome des Bauges Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Tome des Bauges 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 Tome des Bauges Cheese made of?
Tome des Bauges Cheese is made from cow milk (raw), using traditional rennet. It's typically aged at least five weeks.
Which should I choose, Reblochon Cheese or Tome des Bauges Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tome des Bauges Cheese is slightly firm to flexible.