Reblochon Cheese vs Vacherin Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What Is Vacherin Cheese?
Vacherin is a soft cheese made from cow's milk, originating from the Jura region, which spans parts of France and Switzerland. It is often referred to as Vacherin Mont d'Or or Vacherin Mont d'Or AOC. The cheese is typically made with pasteurized milk and has a fat content ranging from 45-50%. Its texture is soft and artisan, providing a smooth flavor that is easy to enjoy. The pale yellow cheese has a washed rind that contributes to its rich aroma. Vacherin is often enjoyed as a creamy, spreadable cheese and is popular during the autumn and winter months.
What's the Difference Between Reblochon Cheese and Vacherin Cheese?
- Origin: Reblochon Cheese (France), Vacherin Cheese (France and Switzerland)
- Milk treatment: Reblochon Cheese (Raw), Vacherin Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Vacherin Cheese (soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Vacherin Cheese (washed)
- Taste: Reblochon Cheese (creamy, nutty), Vacherin Cheese (smooth)
Side-by-Side Comparison
| Reblochon Cheese | Vacherin Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Haute-Savoie And Savoie | Jura |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Smooth |
Taste Comparison: Does Reblochon Cheese Taste Like Vacherin Cheese?
Reblochon Cheese reads as creamy, nutty, while Vacherin Cheese brings smooth character.
Can You Substitute Reblochon Cheese for Vacherin Cheese?
In most recipes, Reblochon Cheese and Vacherin 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, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Vacherin Cheese brings smooth notes.
Which Is Better, Reblochon Cheese or Vacherin 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, artisan profile, Vacherin Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Vacherin Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Reblochon Cheese the same as Vacherin Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Vacherin Cheese comes from France and Switzerland.
Is Reblochon Cheese similar to Vacherin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Vacherin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Vacherin Cheese?
Reblochon Cheese reads as creamy, nutty, while Vacherin Cheese is smooth.
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 Cheese made of?
Vacherin Cheese is made from cow milk (pasteurized). It originates in France and Switzerland.
Which should I choose, Reblochon Cheese or Vacherin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Vacherin Cheese is soft, artisan.