Reblochon Cheese vs Tounj Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tounj Cheese is initially rubbery, becomes elastic and easily chewed and made from cow milk, originating in Croatia.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What Is Tounj Cheese?
Tounj is a traditional Croatian cheese made from cow's milk. It is typically aged in natural limestone caves which impart a unique flavor profile. This cheese has a firm texture and a rich, pungent taste that is well-loved in Croatian cuisine.
What's the Difference Between Reblochon Cheese and Tounj Cheese?
- Origin: Reblochon Cheese (France), Tounj Cheese (Croatia)
- Milk treatment: Reblochon Cheese (Raw), Tounj Cheese (Filtered, heated to 86–95°F (30–35°C))
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tounj Cheese (Initially rubbery, becomes elastic and easily chewed)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tounj Cheese (Smoked)
- Taste: Reblochon Cheese (creamy, nutty), Tounj Cheese (Moderately acidic and salty, typical smoky flavor)
Side-by-Side Comparison
| Reblochon Cheese | Tounj Cheese | |
|---|---|---|
| Country of Origin | France | Croatia |
| Specific Origin | Haute-Savoie And Savoie | Village Of Tounj, Mala Kapela Mountains |
| Milk Type | Raw whole cow’s milk | Cow’s milk |
| Milk Treatment | Raw | Filtered, heated to 86–95°F (30–35°C) |
| Texture | Ivory-colored, creamy and supple | Initially rubbery, becomes elastic and easily chewed |
| Rind | Yellow-orange covered with a thin white mold | Smoked |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Moderately acidic and salty, typical smoky flavor |
Taste Comparison: Does Reblochon Cheese Taste Like Tounj Cheese?
Reblochon Cheese reads as creamy, nutty, while Tounj Cheese brings moderately acidic and salty, typical smoky flavor character.
Can You Substitute Reblochon Cheese for Tounj Cheese?
In most recipes, Reblochon Cheese and Tounj 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 initially rubbery, becomes elastic and easily chewed. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tounj Cheese brings moderately acidic and salty, typical smoky flavor notes.
Which Is Better, Reblochon Cheese or Tounj 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 initially rubbery, becomes elastic and easily chewed profile, Tounj Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tounj Cheese fits dishes calling for moderately acidic and salty, typical smoky flavor.
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Frequently Asked Questions
Is Reblochon Cheese the same as Tounj Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Tounj Cheese comes from Croatia.
Is Reblochon Cheese similar to Tounj Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Tounj Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Tounj Cheese?
Reblochon Cheese reads as creamy, nutty, while Tounj Cheese is moderately acidic and salty, typical smoky flavor.
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 Tounj Cheese made of?
Tounj Cheese is made from cow milk (filtered, heated to 86–95°f (30–35°c)), using homemad rennet. It originates in Croatia.
Which should I choose, Reblochon Cheese or Tounj Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tounj Cheese is initially rubbery, becomes elastic and easily chewed.