Reblochon Cheese vs Trappe de la Coudre Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Trappe de la Coudre Cheese is soft, artisan 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 Trappe de la Coudre Cheese?
Trappe de la Coudre, also sold as trappiste de Laval, is a soft French cheese with a washed rind made from pasteurized cow's milk at Entrammes in Mayenne. Trappist nuns ripen it in the cellars of the abbey Notre-Dame de la Coudre at Laval.
What's the Difference Between Reblochon Cheese and Trappe de la Coudre Cheese?
- Milk treatment: Reblochon Cheese (Raw), Trappe de la Coudre Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Trappe de la Coudre Cheese (soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Trappe de la Coudre Cheese (washed)
- Taste: Reblochon Cheese (creamy, nutty), Trappe de la Coudre Cheese (salty, sweet)
Side-by-Side Comparison
| Reblochon Cheese | Trappe de la Coudre Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Laval, Mayenne |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Salty, sweet |
Taste Comparison: Does Reblochon Cheese Taste Like Trappe de la Coudre Cheese?
Reblochon Cheese reads as creamy, nutty, while Trappe de la Coudre Cheese brings salty, sweet character.
Can You Substitute Reblochon Cheese for Trappe de la Coudre Cheese?
In most recipes, Reblochon Cheese and Trappe de la Coudre 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 soft, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Trappe de la Coudre Cheese brings salty, sweet notes.
Which Is Better, Reblochon Cheese or Trappe de la Coudre 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 soft, artisan profile, Trappe de la Coudre Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Trappe de la Coudre Cheese fits dishes calling for salty, sweet.
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Frequently Asked Questions
Is Reblochon Cheese the same as Trappe de la Coudre Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Trappe de la Coudre Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Trappe de la Coudre Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Trappe de la Coudre Cheese?
Reblochon Cheese reads as creamy, nutty, while Trappe de la Coudre Cheese is salty, sweet.
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 Trappe de la Coudre Cheese made of?
Trappe de la Coudre Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Trappe de la Coudre Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Trappe de la Coudre Cheese is soft, artisan.