Reblochon Cheese vs Urdă Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Urdă Cheese is creamy, delicate and made from cow, goat, or sheep milk, originating in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

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 Urdă Cheese?

Urdă is a whey cheese made across Southeast Europe and in Hungary by boiling the whey drained from other cheeses. The paste is finely grained and silky, and most of it ends up in desserts and filled pastries.

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

• Origin: Reblochon Cheese (France), Urdă Cheese (Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine)
• Milk type: Reblochon Cheese (Raw whole cow’s milk), Urdă Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Reblochon Cheese (Raw), Urdă Cheese (unpasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Urdă Cheese (Creamy, delicate)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Urdă Cheese (Yellowish)
• Aging: Reblochon Cheese (3 to 4 months), Urdă Cheese (Up to 360 days)
• Taste: Reblochon Cheese (creamy, nutty), Urdă Cheese (High quality)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Urdă Cheese?

Reblochon Cheese reads as creamy, nutty, while Urdă Cheese brings high quality character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Urdă Cheese leans toward creamier and superior sensory qualities compared to mizithra. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Urdă Cheese at up to 360 days.

Can You Substitute Reblochon Cheese for Urdă Cheese?

Reblochon Cheese can stand in for Urdă Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for creamy, delicate. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Urdă Cheese brings high quality notes.

Which Is Better, Reblochon Cheese or Urdă 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 creamy, delicate profile, Urdă Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Urdă Cheese fits dishes calling for high quality.

Frequently Asked Questions

Is Reblochon Cheese the same as Urdă Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Urdă Cheese comes from Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine. Reblochon Cheese is made from cow milk; Urdă Cheese uses cow, goat, or sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Urdă Cheese up to 360 days.

Is Reblochon Cheese similar to Urdă Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Reblochon Cheese for Urdă Cheese?

You can, but expect a shift in richness and milk character.

Does Reblochon Cheese taste like Urdă Cheese?

Reblochon Cheese reads as creamy, nutty, while Urdă Cheese is high quality.

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 Urdă Cheese made of?

Urdă Cheese is made from cow, goat, or sheep milk (unpasteurized). It's typically aged up to 360 days. It originates in Bulgaria, Hungary, Macedonia, Romania, Serbia and Ukraine.

Which should I choose, Reblochon Cheese or Urdă Cheese?

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