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 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 Cheese?
Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.
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 (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
- 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)
- Aging: Reblochon Cheese (3 to 4 months), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
- 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 | Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs) |
| Texture | Ivory-colored, creamy and supple | Soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Washed |
| Aging | 3 to 4 months | Vacherin Fribourgeois: 6 to 25 weeks depending on variety |
| 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. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.
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. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.
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 (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. 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.