Reblochon Cheese vs Trappiste de Bricquebec Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Trappiste de Bricquebec Cheese is semi-hard, 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 Trappiste de Bricquebec Cheese?
Trappe de Bricquebec is a pressed uncooked cow's milk cheese from the Manche in Normandy, sold as small wheels of about 1.4 kg. The name started with the Trappist monks of Bricquebec abbey and now belongs to the dairy Les Maitres Laitiers du Cotentin.
What's the Difference Between Reblochon Cheese and Trappiste de Bricquebec Cheese?
- Milk treatment: Reblochon Cheese (Raw), Trappiste de Bricquebec Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Trappiste de Bricquebec Cheese (semi-hard, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Trappiste de Bricquebec Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Trappiste de Bricquebec Cheese (mild, nutty, spicy)
Side-by-Side Comparison
| Reblochon Cheese | Trappiste de Bricquebec Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Manche , Basse-Normandie |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-hard, artisan |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Mild, nutty, spicy |
Taste Comparison: Does Reblochon Cheese Taste Like Trappiste de Bricquebec Cheese?
Reblochon Cheese reads as creamy, nutty, while Trappiste de Bricquebec Cheese brings mild, nutty, spicy character.
Can You Substitute Reblochon Cheese for Trappiste de Bricquebec Cheese?
In most recipes, Reblochon Cheese and Trappiste de Bricquebec 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 semi-hard, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Trappiste de Bricquebec Cheese brings mild, nutty, spicy notes.
Which Is Better, Reblochon Cheese or Trappiste de Bricquebec 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, artisan profile, Trappiste de Bricquebec Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Trappiste de Bricquebec Cheese fits dishes calling for mild, nutty, spicy.
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Frequently Asked Questions
Is Reblochon Cheese the same as Trappiste de Bricquebec Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Trappiste de Bricquebec Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Trappiste de Bricquebec Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Trappiste de Bricquebec Cheese?
Reblochon Cheese reads as creamy, nutty, while Trappiste de Bricquebec Cheese is mild, nutty, spicy.
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 Trappiste de Bricquebec Cheese made of?
Trappiste de Bricquebec Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Trappiste de Bricquebec Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Trappiste de Bricquebec Cheese is semi-hard, artisan.