Reblochon Cheese vs White Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while White Cheese is fresh soft, semi-soft 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 White Cheese?
White cheese is a broad group of cheeses made across Latin America, the Balkans, the Middle East and Europe, tied together only by their white color. Many are fresh and mild, and most Middle Eastern versions are kept in salty brine.
What's the Difference Between Reblochon Cheese and White Cheese?
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), White Cheese (fresh soft, semi-soft)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), White Cheese (rindless)
- Taste: Reblochon Cheese (creamy, nutty), White Cheese (creamy, smooth)
Side-by-Side Comparison
| Reblochon Cheese | White Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | The Balkans And The Middle East |
| Milk Type | Raw whole cow’s milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Ivory-colored, creamy and supple | Fresh soft, semi-soft |
| Rind | Yellow-orange covered with a thin white mold | Rindless |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Creamy, smooth |
Taste Comparison: Does Reblochon Cheese Taste Like White Cheese?
Reblochon Cheese reads as creamy, nutty, while White Cheese brings creamy, smooth character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while White Cheese leans toward salty when brined.
Can You Substitute Reblochon Cheese for White Cheese?
In most recipes, Reblochon Cheese and White 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 fresh soft, semi-soft. Flavor-wise, Reblochon Cheese reads as creamy, nutty while White Cheese brings creamy, smooth notes.
Which Is Better, Reblochon Cheese or White 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 fresh soft, semi-soft profile, White Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while White Cheese fits dishes calling for creamy, smooth.
Which is your favorite?
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Frequently Asked Questions
Is Reblochon Cheese the same as White Cheese?
No, they're distinct cheeses.
Is Reblochon Cheese similar to White Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for White Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like White Cheese?
Reblochon Cheese reads as creamy, nutty, while White Cheese is creamy, 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 White Cheese made of?
White Cheese is made from cow milk.
Which should I choose, Reblochon Cheese or White Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while White Cheese is fresh soft, semi-soft.