Reblochon Cheese vs Trappiste d'Igny Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Trappiste d'Igny Cheese is semi-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 Trappiste d'Igny Cheese?
Trappiste d'Igny is a semi-soft, washed rind cheese from the Champagne region of France. Made from unpasteurized cow's milk, it has a fat content ranging from 40-46%. The cheese has a pale yellow color and a sweet flavor profile. Its texture is semi-soft, making it easy to slice or spread. Known also as Igny, Abbaye d'Igny, or Fromage de l'Abbaye d'Igny, this artisan cheese reflects traditional cheese-making practices. The washed rind adds to its characteristic taste and aroma. Trappiste d'Igny is best enjoyed on its own or paired with a gentle white wine to complement its sweet notes.
What's the Difference Between Reblochon Cheese and Trappiste d'Igny Cheese?
- Milk treatment: Reblochon Cheese (Raw), Trappiste d'Igny Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Trappiste d'Igny Cheese (semi-soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Trappiste d'Igny Cheese (washed)
- Taste: Reblochon Cheese (creamy, nutty), Trappiste d'Igny Cheese (sweet)
Side-by-Side Comparison
| Reblochon Cheese | Trappiste d'Igny Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Champagne |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Semi-soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Sweet |
Taste Comparison: Does Reblochon Cheese Taste Like Trappiste d'Igny Cheese?
Reblochon Cheese reads as creamy, nutty, while Trappiste d'Igny Cheese brings sweet character.
Can You Substitute Reblochon Cheese for Trappiste d'Igny Cheese?
In most recipes, Reblochon Cheese and Trappiste d'Igny 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-soft, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Trappiste d'Igny Cheese brings sweet notes.
Which Is Better, Reblochon Cheese or Trappiste d'Igny 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-soft, artisan profile, Trappiste d'Igny Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Trappiste d'Igny Cheese fits dishes calling for sweet.
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Frequently Asked Questions
Is Reblochon Cheese the same as Trappiste d'Igny Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to Trappiste d'Igny Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Trappiste d'Igny Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Trappiste d'Igny Cheese?
Reblochon Cheese reads as creamy, nutty, while Trappiste d'Igny Cheese is 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 Trappiste d'Igny Cheese made of?
Trappiste d'Igny Cheese is made from cow milk (unpasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Trappiste d'Igny Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Trappiste d'Igny Cheese is semi-soft, artisan.