Reblochon Cheese vs Tome fraîche de l’Aubrac Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes 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 fraîche de l’Aubrac Cheese?
Tome fraîche de l'Aubrac is a French cow's milk cheese made from strongly pressed, lightly fermented curd pulled out of laguiole, cantal, or salers production before salting and ripening. Unsalted and unripened, it is known for the stretch it gives to cooked dishes such as aligot.
What's the Difference Between Reblochon Cheese and Tome fraîche de l’Aubrac Cheese?
- Milk treatment: Reblochon Cheese (Raw), Tome fraîche de l’Aubrac Cheese (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes)
- Aging: Reblochon Cheese (3 to 4 months), Tome fraîche de l’Aubrac Cheese (Unripened)
- Taste: Reblochon Cheese (creamy, nutty), Tome fraîche de l’Aubrac Cheese (Milky, fresh, and buttery)
Side-by-Side Comparison
| Reblochon Cheese | Tome fraîche de l’Aubrac Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal |
| Texture | Ivory-colored, creamy and supple | Supple but firm, with occasional small holes |
| Rind | Yellow-orange covered with a thin white mold | — |
| Aging | 3 to 4 months | Unripened |
| Taste | Creamy, nutty | Milky, fresh, and buttery |
Taste Comparison: Does Reblochon Cheese Taste Like Tome fraîche de l’Aubrac Cheese?
Reblochon Cheese reads as creamy, nutty, while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Tome fraîche de l’Aubrac Cheese leans toward slightly acidic, with good intensity. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Tome fraîche de l’Aubrac Cheese at unripened.
Can You Substitute Reblochon Cheese for Tome fraîche de l’Aubrac Cheese?
In most recipes, Reblochon Cheese and Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery notes.
Which Is Better, Reblochon Cheese or Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes profile, Tome fraîche de l’Aubrac Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tome fraîche de l’Aubrac Cheese fits dishes calling for milky, fresh, and buttery.
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Frequently Asked Questions
Is Reblochon Cheese the same as Tome fraîche de l’Aubrac Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Tome fraîche de l’Aubrac Cheese unripened.
Is Reblochon Cheese similar to Tome fraîche de l’Aubrac Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Tome fraîche de l’Aubrac Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Tome fraîche de l’Aubrac Cheese?
Reblochon Cheese reads as creamy, nutty, while Tome fraîche de l’Aubrac Cheese is milky, fresh, and buttery.
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 fraîche de l’Aubrac Cheese made of?
Tome fraîche de l’Aubrac Cheese is made from cow milk (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal). It's typically aged unripened.
Which should I choose, Reblochon Cheese or Tome fraîche de l’Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes.