Reblochon Cheese vs Queso de Valdeón

Q: Is Reblochon Cheese the same as Queso de Valdeón?

No. Reblochon Cheese and Queso de Valdeón are distinct cheeses from France and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Reblochon Cheese for Queso de Valdeón?

In most recipes you can swap Reblochon Cheese for Queso de Valdeón, though the result will shift in richness and milk character.

Q: Which should I choose, Reblochon Cheese or Queso de Valdeón?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Reblochon Cheese

Queso de Valdeón

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth and made from cow, goat, and sheep milk, originating in Spain.

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 Queso de Valdeón?

Queso de Valdeón is a Spanish blue cheese made in Posada de Valdeón, in the northeast of León province. It holds PGI status and is known for a very intense blue flavor that stays less biting than that of its cousin Cabrales.

What's the Difference Between Reblochon Cheese and Queso de Valdeón?

Origin: Reblochon Cheese (France), Queso de Valdeón (Spain)
Milk type: Reblochon Cheese (Raw whole cow’s milk), Queso de Valdeón (Cow’s, or a mix of cow’s, sheep’s, and goat’s milk)
Milk treatment: Reblochon Cheese (Raw), Queso de Valdeón (Raw or pasteurized)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Queso de Valdeón (Low elasticity, crumbly, melts in the mouth)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Queso de Valdeón (Natural, thin, yellowish-gray)
Aging: Reblochon Cheese (3 to 4 months), Queso de Valdeón (Minimum 2 months (raw milk), 1 month (pasteurized milk))
Taste: Reblochon Cheese (creamy, nutty), Queso de Valdeón (Intense, salty, piquant, lightly ardent)

Side-by-Side Comparison

	Reblochon Cheese	Queso de Valdeón
Country of Origin	France	Spain
Specific Origin	Haute-Savoie And Savoie	Posada De Valdeón, León
Milk Type	Raw whole cow’s milk	Cow’s, or a mix of cow’s, sheep’s, and goat’s milk
Milk Treatment	Raw	Raw or pasteurized
Texture	Ivory-colored, creamy and supple	Low elasticity, crumbly, melts in the mouth
Rind	Yellow-orange covered with a thin white mold	Natural, thin, yellowish-gray
Aging	3 to 4 months	Minimum 2 months (raw milk), 1 month (pasteurized milk)
Taste	Creamy, nutty	Intense, salty, piquant, lightly ardent

Taste Comparison: Does Reblochon Cheese Taste Like Queso de Valdeón?

Reblochon Cheese reads as creamy, nutty, while Queso de Valdeón brings intense, salty, piquant, lightly ardent character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Queso de Valdeón leans toward fruity, spicy, persistent mold aroma. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Queso de Valdeón at minimum 2 months (raw milk), 1 month (pasteurized milk).

Can You Substitute Reblochon Cheese for Queso de Valdeón?

Reblochon Cheese can stand in for Queso de Valdeón 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 low elasticity, crumbly, melts in the mouth. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Queso de Valdeón brings intense, salty, piquant, lightly ardent notes.

Which Is Better, Reblochon Cheese or Queso de Valdeón?

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 low elasticity, crumbly, melts in the mouth profile, Queso de Valdeón is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Queso de Valdeón fits dishes calling for intense, salty, piquant, lightly ardent.

Which is your favorite?

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Frequently Asked Questions

Is Reblochon Cheese the same as Queso de Valdeón?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Queso de Valdeón comes from Spain. Reblochon Cheese is made from cow milk; Queso de Valdeón uses cow, goat, and sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Queso de Valdeón minimum 2 months (raw milk), 1 month (pasteurized milk).

Is Reblochon Cheese similar to Queso de Valdeón?

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

Can I substitute Reblochon Cheese for Queso de Valdeón?

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

Does Reblochon Cheese taste like Queso de Valdeón?

Reblochon Cheese reads as creamy, nutty, while Queso de Valdeón is intense, salty, piquant, lightly ardent.

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 Queso de Valdeón made of?

Queso de Valdeón is made from cow, goat, and sheep milk (raw or pasteurized). It's typically aged minimum 2 months (raw milk), 1 month (pasteurized milk). It originates in Spain.

Which should I choose, Reblochon Cheese or Queso de Valdeón?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth.