Reblochon Cheese vs Trnič Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Trnič Cheese is hard and made from cow milk, originating in Slovenia.

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 Trnič Cheese?

Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.

What's the Difference Between Reblochon Cheese and Trnič Cheese?

• Origin: Reblochon Cheese (France), Trnič Cheese (Slovenia)
• Milk treatment: Reblochon Cheese (Raw), Trnič Cheese (Sour, heated)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Trnič Cheese (Hard)
• Aging: Reblochon Cheese (3 to 4 months), Trnič Cheese (4 weeks)
• Taste: Reblochon Cheese (creamy, nutty), Trnič Cheese (Salty and slightly acidic)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Trnič Cheese?

Reblochon Cheese reads as creamy, nutty, while Trnič Cheese brings salty and slightly acidic character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Trnič Cheese leans toward can be slightly piquant; hard, dry, and crumbly. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Trnič Cheese at 4 weeks.

Can You Substitute Reblochon Cheese for Trnič Cheese?

In most recipes, Reblochon Cheese and Trnič 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 Trnič Cheese brings salty and slightly acidic notes.

Which Is Better, Reblochon Cheese or Trnič 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, Trnič Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.

Frequently Asked Questions

Is Reblochon Cheese the same as Trnič Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Trnič Cheese comes from Slovenia. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Trnič Cheese 4 weeks.

Is Reblochon Cheese similar to Trnič Cheese?

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

Can I substitute Reblochon Cheese for Trnič Cheese?

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

Does Reblochon Cheese taste like Trnič Cheese?

Reblochon Cheese reads as creamy, nutty, while Trnič Cheese is salty and slightly acidic.

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 Trnič Cheese made of?

Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.

Which should I choose, Reblochon Cheese or Trnič Cheese?

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