Reblochon Cheese vs Tourmalet Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tourmalet Cheese is semi-hard, processed 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 Tourmalet Cheese?
Tourmalet is a semi-hard cheese from the Pyrenees region in France, made from unpasteurized sheep's milk. It features a nutty flavor and has a musty aroma that reflects its traditional methods of production. The cheese has a pale yellow color and is processed without a rind, giving it a smooth exterior. With a fat content of 50%, Tourmalet offers a rich and creamy texture that is both satisfying and approachable. Its flavor profile makes it an excellent choice for cheese boards or as an addition to various dishes.
What's the Difference Between Reblochon Cheese and Tourmalet Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Tourmalet Cheese (sheep's milk)
- Milk treatment: Reblochon Cheese (Raw), Tourmalet Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tourmalet Cheese (semi-hard, processed)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tourmalet Cheese (rindless)
- Taste: Reblochon Cheese (creamy, nutty), Tourmalet Cheese (nutty)
Side-by-Side Comparison
| Reblochon Cheese | Tourmalet Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Pyrenees |
| Milk Type | Raw whole cow’s milk | Sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-hard, processed |
| Rind | Yellow-orange covered with a thin white mold | Rindless |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Nutty |
Taste Comparison: Does Reblochon Cheese Taste Like Tourmalet Cheese?
Reblochon Cheese reads as creamy, nutty, while Tourmalet Cheese brings nutty character.
Can You Substitute Reblochon Cheese for Tourmalet Cheese?
Reblochon Cheese can stand in for Tourmalet 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 semi-hard, processed. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tourmalet Cheese brings nutty notes.
Which Is Better, Reblochon Cheese or Tourmalet 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-hard, processed profile, Tourmalet Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tourmalet Cheese fits dishes calling for nutty.
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Frequently Asked Questions
Is Reblochon Cheese the same as Tourmalet Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Tourmalet Cheese uses sheep.
Is Reblochon Cheese similar to Tourmalet Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Tourmalet Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Tourmalet Cheese?
Reblochon Cheese reads as creamy, nutty, while Tourmalet Cheese is nutty.
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 Tourmalet Cheese made of?
Tourmalet Cheese is made from sheep milk (unpasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Tourmalet Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tourmalet Cheese is semi-hard, processed.