Reblochon Cheese vs Yorkshire Wensleydale Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Yorkshire Wensleydale Cheese is firm, crumbly 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 Yorkshire Wensleydale Cheese?

Yorkshire Wensleydale is a cow's milk cheese made in Wensleydale, North Yorkshire, and only cheese made there may use the name. It is known for a supple, crumbly body, a faint honey aroma, and its fame as Wallace's favourite cheese.

What's the Difference Between Reblochon Cheese and Yorkshire Wensleydale Cheese?

• Milk treatment: Reblochon Cheese (Raw), Yorkshire Wensleydale Cheese (Raw or pasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Yorkshire Wensleydale Cheese (Firm, Crumbly)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Yorkshire Wensleydale Cheese (Cloth-bound or none)
• Aging: Reblochon Cheese (3 to 4 months), Yorkshire Wensleydale Cheese (2 weeks to 12 months)
• Taste: Reblochon Cheese (creamy, nutty), Yorkshire Wensleydale Cheese (Slightly acidic, mellow, and honeyed; stronger and more complex when aged)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Yorkshire Wensleydale Cheese?

Reblochon Cheese reads as creamy, nutty, while Yorkshire Wensleydale Cheese brings slightly acidic, mellow, and honeyed; stronger and more complex when aged character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Yorkshire Wensleydale Cheese leans toward sweet, creamy, lactic, with a distinctive pleasant aftertaste. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Yorkshire Wensleydale Cheese at 2 weeks to 12 months.

Can You Substitute Reblochon Cheese for Yorkshire Wensleydale Cheese?

In most recipes, Reblochon Cheese and Yorkshire Wensleydale 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, crumbly. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Yorkshire Wensleydale Cheese brings slightly acidic, mellow, and honeyed; stronger and more complex when aged notes.

Which Is Better, Reblochon Cheese or Yorkshire Wensleydale 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, crumbly profile, Yorkshire Wensleydale Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Yorkshire Wensleydale Cheese fits dishes calling for slightly acidic, mellow, and honeyed; stronger and more complex when aged.

Frequently Asked Questions

Is Reblochon Cheese the same as Yorkshire Wensleydale Cheese?

No, they're distinct cheeses. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Yorkshire Wensleydale Cheese 2 weeks to 12 months.

Is Reblochon Cheese similar to Yorkshire Wensleydale Cheese?

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

Can I substitute Reblochon Cheese for Yorkshire Wensleydale Cheese?

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

Does Reblochon Cheese taste like Yorkshire Wensleydale Cheese?

Reblochon Cheese reads as creamy, nutty, while Yorkshire Wensleydale Cheese is slightly acidic, mellow, and honeyed; stronger and more complex when aged.

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 Yorkshire Wensleydale Cheese made of?

Yorkshire Wensleydale Cheese is made from cow milk (raw or pasteurized). It's typically aged 2 weeks to 12 months.

Which should I choose, Reblochon Cheese or Yorkshire Wensleydale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Yorkshire Wensleydale Cheese is firm, crumbly.