Reblochon Cheese vs Wagashi Cheese

Q: Is Reblochon Cheese the same as Wagashi Cheese?

No. Reblochon Cheese and Wagashi Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Reblochon Cheese for Wagashi Cheese?

In most recipes you can swap Reblochon Cheese for Wagashi Cheese, though the result will shift in bite and mouthfeel.

Q: Does Reblochon Cheese taste like Wagashi Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Reblochon Cheese or Wagashi Cheese?

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

Wagashi Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Wagashi Cheese is compact and made from cow milk.

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 Wagashi Cheese?

Wagashi is a West African cheese made primarily from cow's milk, though goat's milk can also be used. It is a soft, fresh cheese with a spongy texture and a mild, slightly sour taste. Wagashi is often fried or grilled, which brings out a richer flavor and firmer texture, making it popular as a snack or side dish.

What's the Difference Between Reblochon Cheese and Wagashi Cheese?

Milk treatment: Reblochon Cheese (Raw), Wagashi Cheese (Heated)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Wagashi Cheese (Compact)
Aging: Reblochon Cheese (3 to 4 months), Wagashi Cheese (Fresh or dried)

Side-by-Side Comparison

	Reblochon Cheese	Wagashi Cheese
Country of Origin	France	—
Specific Origin	Haute-Savoie And Savoie	Sahel Region
Milk Type	Raw whole cow’s milk	Cow’s milk
Milk Treatment	Raw	Heated
Texture	Ivory-colored, creamy and supple	Compact
Rind	Yellow-orange covered with a thin white mold	—
Aging	3 to 4 months	Fresh or dried
Taste	Creamy, nutty	—

Taste Comparison: Does Reblochon Cheese Taste Like Wagashi Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Wagashi Cheese at fresh or dried.

Can You Substitute Reblochon Cheese for Wagashi Cheese?

In most recipes, Reblochon Cheese and Wagashi 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 compact.

Which Is Better, Reblochon Cheese or Wagashi 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 compact profile, Wagashi Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Reblochon Cheese the same as Wagashi Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Wagashi Cheese fresh or dried.

Is Reblochon Cheese similar to Wagashi Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Reblochon Cheese for Wagashi Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Reblochon Cheese taste like Wagashi 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 Wagashi Cheese made of?

Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.

Which should I choose, Reblochon Cheese or Wagashi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Wagashi Cheese is compact.