Reblochon Cheese vs Traditional Ayrshire Dunlop Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Traditional Ayrshire Dunlop Cheese is hard and made from cow milk.

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 Traditional Ayrshire Dunlop Cheese?

Traditional Ayrshire Dunlop is a hard cheese made in the parish of Dunlop, Scotland, using milk from Ayrshire cows. It has a natural pale yellow color and a smooth, close surface that feels moist when cut. The cheese develops a mild, nutty flavor when young, becoming creamier and more pronounced as it matures. It has a thin golden rind and a firm body that becomes drier with age. Ayrshire cows' milk, known for its smaller fat globules, helps retain moisture in the curd, contributing to the cheese's characteristic smooth texture. The cheese is traditionally cloth-bound and matured for a minimum of 6 months, with popular aging periods between 10 and 12 months. It is made using open vats, hand-cut curds, and a scalding process to develop its distinctive rind. Traditional Ayrshire Dunlop continues to be produced using the same artisan techniques established over 300 years ago.

What's the Difference Between Reblochon Cheese and Traditional Ayrshire Dunlop Cheese?

• Milk treatment: Reblochon Cheese (Raw), Traditional Ayrshire Dunlop Cheese (Raw or pasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Traditional Ayrshire Dunlop Cheese (Hard)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Traditional Ayrshire Dunlop Cheese (Hard, thin, golden, slightly mottled, cloth-bound)
• Aging: Reblochon Cheese (3 to 4 months), Traditional Ayrshire Dunlop Cheese (6 to 18 months (mild: 6–10 months, mature: 10–12 months, extra mature: 12–18 months))
• Taste: Reblochon Cheese (creamy, nutty), Traditional Ayrshire Dunlop Cheese (Mild and nutty when young, develops creamier, stronger nutty flavors with age)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Traditional Ayrshire Dunlop Cheese?

Reblochon Cheese reads as creamy, nutty, while Traditional Ayrshire Dunlop Cheese brings mild and nutty when young, develops creamier, stronger nutty flavors with age character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Traditional Ayrshire Dunlop Cheese at 6 to 18 months (mild: 6–10 months, mature: 10–12 months, extra mature: 12–18 months).

Can You Substitute Reblochon Cheese for Traditional Ayrshire Dunlop Cheese?

In most recipes, Reblochon Cheese and Traditional Ayrshire Dunlop 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 hard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Traditional Ayrshire Dunlop Cheese brings mild and nutty when young, develops creamier, stronger nutty flavors with age notes.

Which Is Better, Reblochon Cheese or Traditional Ayrshire Dunlop 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, Traditional Ayrshire Dunlop Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Traditional Ayrshire Dunlop Cheese fits dishes calling for mild and nutty when young, develops creamier, stronger nutty flavors with age.

Frequently Asked Questions

Is Reblochon Cheese the same as Traditional Ayrshire Dunlop Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Traditional Ayrshire Dunlop Cheese 6 to 18 months (mild: 6–10 months, mature: 10–12 months, extra mature: 12–18 months).

Is Reblochon Cheese similar to Traditional Ayrshire Dunlop Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Reblochon Cheese for Traditional Ayrshire Dunlop Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Reblochon Cheese taste like Traditional Ayrshire Dunlop Cheese?

Reblochon Cheese reads as creamy, nutty, while Traditional Ayrshire Dunlop Cheese is mild and nutty when young, develops creamier, stronger nutty flavors with age.

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 Traditional Ayrshire Dunlop Cheese made of?

Traditional Ayrshire Dunlop Cheese is made from cow milk (raw or pasteurized). It's typically aged 6 to 18 months (mild: 6–10 months, mature: 10–12 months, extra mature: 12–18 months).

Which should I choose, Reblochon Cheese or Traditional Ayrshire Dunlop Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Traditional Ayrshire Dunlop Cheese is hard.