Reblochon Cheese vs Tomme du Jura Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tomme du Jura Cheese is semi-soft and made from cow 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 du Jura Cheese?
Tomme du Jura is a cow's milk cheese from the Jura mountains of Franche-Comté, sold mostly near where it is made. It is a pressed uncooked wheel with a greyish moldy crust, a paste full of small holes, and a light smell of milk.
What's the Difference Between Reblochon Cheese and Tomme du Jura Cheese?
- Milk treatment: Reblochon Cheese (Raw), Tomme du Jura Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tomme du Jura Cheese (semi-soft)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tomme du Jura Cheese (natural, greyish with white molds)
- Taste: Reblochon Cheese (creamy, nutty), Tomme du Jura Cheese (mild)
Side-by-Side Comparison
| Reblochon Cheese | Tomme du Jura Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | The Jura Mountains In Franche-Comté, France |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-soft |
| Rind | Yellow-orange covered with a thin white mold | Natural, greyish with white molds |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Mild |
Taste Comparison: Does Reblochon Cheese Taste Like Tomme du Jura Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme du Jura Cheese brings mild character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Tomme du Jura Cheese leans toward melts on the tongue, light milky notes.
Can You Substitute Reblochon Cheese for Tomme du Jura Cheese?
In most recipes, Reblochon Cheese and Tomme du Jura 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 semi-soft. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tomme du Jura Cheese brings mild notes.
Which Is Better, Reblochon Cheese or Tomme du Jura 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 semi-soft profile, Tomme du Jura Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tomme du Jura Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Reblochon Cheese the same as Tomme du Jura Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Tomme du Jura Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Tomme du Jura Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Tomme du Jura Cheese?
Reblochon Cheese reads as creamy, nutty, while Tomme du Jura Cheese is mild.
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 du Jura Cheese made of?
Tomme du Jura Cheese is made from cow milk (unpasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Tomme du Jura Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tomme du Jura Cheese is semi-soft.