Reblochon Cheese vs Vorarlberger Alpkäse Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Vorarlberger Alpkäse Cheese is firm to smooth and made from cow milk.
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 Vorarlberger Alpkäse Cheese?
Vorarlberger Alpkäse is an Austrian hard cheese made from raw milk on the alps and Vorsäße of Vorarlberg. It holds a protected designation of origin, weighs up to 40 kilograms, and tastes mild young and piquant with age.
What's the Difference Between Reblochon Cheese and Vorarlberger Alpkäse Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Vorarlberger Alpkäse Cheese (Firm to smooth)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Vorarlberger Alpkäse Cheese (Dried, brownish yellow to brown granular rind)
- Aging: Reblochon Cheese (3 to 4 months), Vorarlberger Alpkäse Cheese (At least 3 months)
- Taste: Reblochon Cheese (creamy, nutty), Vorarlberger Alpkäse Cheese (Mild, becomes sharp with increasing age)
Side-by-Side Comparison
| Reblochon Cheese | Vorarlberger Alpkäse Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Province Of Vorarlberg |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | Untreated, raw, non-thermised, non-pasteurised, not sterilised by centrifugation |
| Texture | Ivory-colored, creamy and supple | Firm to smooth |
| Rind | Yellow-orange covered with a thin white mold | Dried, brownish yellow to brown granular rind |
| Aging | 3 to 4 months | At least 3 months |
| Taste | Creamy, nutty | Mild, becomes sharp with increasing age |
Taste Comparison: Does Reblochon Cheese Taste Like Vorarlberger Alpkäse Cheese?
Reblochon Cheese reads as creamy, nutty, while Vorarlberger Alpkäse Cheese brings mild, becomes sharp with increasing age character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Vorarlberger Alpkäse Cheese at at least 3 months.
Can You Substitute Reblochon Cheese for Vorarlberger Alpkäse Cheese?
In most recipes, Reblochon Cheese and Vorarlberger Alpkäse 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 firm to smooth. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Vorarlberger Alpkäse Cheese brings mild, becomes sharp with increasing age notes.
Which Is Better, Reblochon Cheese or Vorarlberger Alpkäse 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 firm to smooth profile, Vorarlberger Alpkäse Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Vorarlberger Alpkäse Cheese fits dishes calling for mild, becomes sharp with increasing age.
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Frequently Asked Questions
Is Reblochon Cheese the same as Vorarlberger Alpkäse Cheese?
No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Vorarlberger Alpkäse Cheese at least 3 months.
Is Reblochon Cheese similar to Vorarlberger Alpkäse Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Vorarlberger Alpkäse Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Vorarlberger Alpkäse Cheese?
Reblochon Cheese reads as creamy, nutty, while Vorarlberger Alpkäse Cheese is mild, becomes sharp with increasing age.
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 Vorarlberger Alpkäse Cheese made of?
Vorarlberger Alpkäse Cheese is made from cow milk (untreated, raw, non-thermised, non-pasteurised, not sterilised by centrifugation), using not genetically engineered rennet. It's typically aged at least 3 months.
Which should I choose, Reblochon Cheese or Vorarlberger Alpkäse Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Vorarlberger Alpkäse Cheese is firm to smooth.