Reblochon Cheese vs Vacherin Mont-d'Or Cheese
Reblochon Cheese
Vacherin Mont-d'Or Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Vacherin Mont-d'Or Cheese is soft 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 Mont-d'Or Cheese?
Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.
What's the Difference Between Reblochon Cheese and Vacherin Mont-d'Or Cheese?
- Origin: Reblochon Cheese (France), Vacherin Mont-d'Or Cheese (Switzerland)
- Milk treatment: Reblochon Cheese (Raw), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Vacherin Mont-d'Or Cheese (soft)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Vacherin Mont-d'Or Cheese (washed rind)
- Aging: Reblochon Cheese (3 to 4 months), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Reblochon Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Haute-Savoie And Savoie | Jura Region, Switzerland And France |
| Milk Type | Raw whole cow’s milk | Cow |
| Milk Treatment | Raw | Thermized (Swiss), raw (French) |
| Texture | Ivory-colored, creamy and supple | Soft |
| Rind | Yellow-orange covered with a thin white mold | Washed rind |
| Aging | 3 to 4 months | At least 2 weeks |
| Taste | Creamy, nutty | — |
Taste Comparison: Does Reblochon Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Reblochon Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, Reblochon Cheese and Vacherin Mont-d'Or 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 soft.
Which Is Better, Reblochon Cheese or Vacherin Mont-d'Or 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 soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Reblochon Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Vacherin Mont-d'Or Cheese comes from Switzerland. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Reblochon Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Vacherin Mont-d'Or Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Mont-d'Or Cheese made of?
Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.
Which should I choose, Reblochon Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Vacherin Mont-d'Or Cheese is soft.