Reblochon Cheese vs Traditional Welsh Caerphilly Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Traditional Welsh Caerphilly 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 Welsh Caerphilly Cheese?

Traditional Welsh Caerphilly is a hard cheese made in Wales from locally sourced cow’s milk. It can be produced using raw or pasteurized milk and either organic or non-organic methods. The cheese has a mild, slightly lemony taste when young and develops a fuller but still mild flavor with age. It is shaped into flat rounds with a smooth, creamy white texture and may have a slightly molded coat. The texture is smooth, close, and flaky, with natural variations due to artisanal production. It is traditionally made by hand, including cutting the curds into large cubes and lightly pressing the cheese to maintain moisture. The cheese is eaten young from 10 days old but can mature for up to 6 months. Unlike modern block Caerphilly, Traditional Welsh Caerphilly is sold as a "naked" cheese, unbound by cloth.

What's the Difference Between Reblochon Cheese and Traditional Welsh Caerphilly Cheese?

• Milk treatment: Reblochon Cheese (Raw), Traditional Welsh Caerphilly Cheese (Raw or Pasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Traditional Welsh Caerphilly Cheese (Hard)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Traditional Welsh Caerphilly Cheese (Smooth and intact, may have a slightly molded coat, historically dusted with flour or oatmeal)
• Aging: Reblochon Cheese (3 to 4 months), Traditional Welsh Caerphilly Cheese (10 days to 6 months)
• Taste: Reblochon Cheese (creamy, nutty), Traditional Welsh Caerphilly Cheese (Mild, slightly lemony when young, fuller but still mild when aged)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Traditional Welsh Caerphilly Cheese?

Reblochon Cheese reads as creamy, nutty, while Traditional Welsh Caerphilly Cheese brings mild, slightly lemony when young, fuller but still mild when aged character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Traditional Welsh Caerphilly Cheese at 10 days to 6 months.

Can You Substitute Reblochon Cheese for Traditional Welsh Caerphilly Cheese?

In most recipes, Reblochon Cheese and Traditional Welsh Caerphilly 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 Welsh Caerphilly Cheese brings mild, slightly lemony when young, fuller but still mild when aged notes.

Which Is Better, Reblochon Cheese or Traditional Welsh Caerphilly 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 Welsh Caerphilly Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Traditional Welsh Caerphilly Cheese fits dishes calling for mild, slightly lemony when young, fuller but still mild when aged.

Frequently Asked Questions

Is Reblochon Cheese the same as Traditional Welsh Caerphilly Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Traditional Welsh Caerphilly Cheese 10 days to 6 months.

Is Reblochon Cheese similar to Traditional Welsh Caerphilly Cheese?

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

Can I substitute Reblochon Cheese for Traditional Welsh Caerphilly Cheese?

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

Does Reblochon Cheese taste like Traditional Welsh Caerphilly Cheese?

Reblochon Cheese reads as creamy, nutty, while Traditional Welsh Caerphilly Cheese is mild, slightly lemony when young, fuller but still mild when aged.

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 Welsh Caerphilly Cheese made of?

Traditional Welsh Caerphilly Cheese is made from cow milk (raw or pasteurized), using traditional rennet. It's typically aged 10 days to 6 months.

Which should I choose, Reblochon Cheese or Traditional Welsh Caerphilly Cheese?

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