Reblochon Cheese vs 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 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 Wagashi Cheese?

Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.

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)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Wagashi Cheese (red wax coating)
• Aging: Reblochon Cheese (3 to 4 months), Wagashi Cheese (Fresh or dried)
• Taste: Reblochon Cheese (creamy, nutty), Wagashi Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Wagashi Cheese?

Reblochon Cheese reads as creamy, nutty, while Wagashi Cheese brings mild character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Wagashi Cheese leans toward consumed fried or cooked in sauces, rarely fresh. 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. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Wagashi Cheese brings mild notes.

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. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Wagashi Cheese fits dishes calling for mild.

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?

Reblochon Cheese reads as creamy, nutty, while Wagashi Cheese is mild.

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.