Reblochon Cheese vs Tomme Brulee Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tomme Brulee Cheese is hard and made from sheep milk, originating in France.
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 Tomme Brulee Cheese?
Tomme Brulee is a French cheese made from pasteurized sheep's milk. This hard cheese is known for its smokey flavor and has a fruity aroma that adds to its appeal. The cheese is typically enjoyed as part of a cheese board or used to add depth to various dishes. Its texture is firm, which makes it easy to slice and serve. Often referred to as Tomme Brûlée, this cheese is a favorite among those who appreciate smokey flavors in their cheese selections.
What's the Difference Between Reblochon Cheese and Tomme Brulee Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Tomme Brulee Cheese (sheep's milk)
- Milk treatment: Reblochon Cheese (Raw), Tomme Brulee Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tomme Brulee Cheese (hard)
- Taste: Reblochon Cheese (creamy, nutty), Tomme Brulee Cheese (smokey)
Side-by-Side Comparison
| Reblochon Cheese | Tomme Brulee Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | — |
| Milk Type | Raw whole cow’s milk | Sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Hard |
| Rind | Yellow-orange covered with a thin white mold | — |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Smokey |
Taste Comparison: Does Reblochon Cheese Taste Like Tomme Brulee Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme Brulee Cheese brings smokey character.
Can You Substitute Reblochon Cheese for Tomme Brulee Cheese?
Reblochon Cheese can stand in for Tomme Brulee Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for hard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tomme Brulee Cheese brings smokey notes.
Which Is Better, Reblochon Cheese or Tomme Brulee 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, Tomme Brulee Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tomme Brulee Cheese fits dishes calling for smokey.
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Frequently Asked Questions
Is Reblochon Cheese the same as Tomme Brulee Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Tomme Brulee Cheese uses sheep.
Is Reblochon Cheese similar to Tomme Brulee Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Tomme Brulee Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Tomme Brulee Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme Brulee Cheese is smokey.
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 Tomme Brulee Cheese made of?
Tomme Brulee Cheese is made from sheep milk (pasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Tomme Brulee Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tomme Brulee Cheese is hard.