Reblochon Cheese vs Vacherin Fribourgeois Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Vacherin Fribourgeois Cheese is semi-soft, artisan and made from cow milk, originating in Switzerland.
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 Vacherin Fribourgeois Cheese?
Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.
What's the Difference Between Reblochon Cheese and Vacherin Fribourgeois Cheese?
- Origin: Reblochon Cheese (France), Vacherin Fribourgeois Cheese (Switzerland)
- Milk treatment: Reblochon Cheese (Raw), Vacherin Fribourgeois Cheese (thermized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Vacherin Fribourgeois Cheese (semi-soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Vacherin Fribourgeois Cheese (washed)
- Aging: Reblochon Cheese (3 to 4 months), Vacherin Fribourgeois Cheese (6 to 25 weeks)
- Taste: Reblochon Cheese (creamy, nutty), Vacherin Fribourgeois Cheese (buttery, nutty)
Side-by-Side Comparison
| Reblochon Cheese | Vacherin Fribourgeois Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Haute-Savoie And Savoie | Canton Of Fribourg, Switzerland |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Thermized |
| Texture | Ivory-colored, creamy and supple | Semi-soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | 6 to 25 weeks |
| Taste | Creamy, nutty | Buttery, nutty |
Taste Comparison: Does Reblochon Cheese Taste Like Vacherin Fribourgeois Cheese?
Reblochon Cheese reads as creamy, nutty, while Vacherin Fribourgeois Cheese brings buttery, nutty character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Vacherin Fribourgeois Cheese leans toward slightly acidic, resiny, close to italian fontina. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Vacherin Fribourgeois Cheese at 6 to 25 weeks.
Can You Substitute Reblochon Cheese for Vacherin Fribourgeois Cheese?
In most recipes, Reblochon Cheese and Vacherin Fribourgeois 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 Vacherin Fribourgeois Cheese brings buttery, nutty notes.
Which Is Better, Reblochon Cheese or Vacherin Fribourgeois 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, Vacherin Fribourgeois Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Vacherin Fribourgeois Cheese fits dishes calling for buttery, nutty.
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Frequently Asked Questions
Is Reblochon Cheese the same as Vacherin Fribourgeois Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Vacherin Fribourgeois Cheese comes from Switzerland. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Vacherin Fribourgeois Cheese 6 to 25 weeks.
Is Reblochon Cheese similar to Vacherin Fribourgeois Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Vacherin Fribourgeois Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Vacherin Fribourgeois Cheese?
Reblochon Cheese reads as creamy, nutty, while Vacherin Fribourgeois Cheese is buttery, nutty.
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 Vacherin Fribourgeois Cheese made of?
Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.
Which should I choose, Reblochon Cheese or Vacherin Fribourgeois Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Vacherin Fribourgeois Cheese is semi-soft, artisan.