What can I use instead of Reblochon?
If you don’t have (or don’t like) Reblochon cheese you can substitute:
- You can use Italian Fontina which melts well.
- OR – Try a good Port Salut. This cheese does not melt well. Thanks to reader Adam for that tip.
- OR Muenster cheese which works well for melting too.
Is Reblochon similar to Camembert?
Camembert is pale yellow and has a buttery and creamy taste. Its texture is like condensed milk which is easy for beginners to savour. Reblochon, in contrast, is mushroomy and herbal. The taste would stick in the mouth for a period of time.
What does Reblochon cheese taste like?
Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard or can be melted on baked potatoes.
Is Reblochon a mild cheese?
Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives….
| Reblochon | |
|---|---|
| Texture | Soft washed-rind, smear-ripened |
| Fat content | 45% |
| Weight | 450 g (avg) |
| Aging time | 6–8 weeks |
Can I use cheddar instead of Reblochon?
Anything you can do with the everyday favorite, cheddar, you can do with Gruyère just with more flavor. However, it’s the rich nuttiness that makes it one of our suggested substitutes to the creamy French Reblochon.
What is Petit Reblochon?
About Petit Reblochon de Savoie Cheese Reblochon is a cheese classically associated with the idea of winter. Coming from the Aravis massif, in the region of Haute-Savoie, Reblochon became an Appellation d’Origine Contrôlée in 1958. It is made with the unpasteurized milk of alpine cows.
Is Reblochon like raclette?
Raclette cheese is another Reblochon-style cheese. It’s a frequent ingredient in several Swiss recipes and has also made its way to the streets of France. It is made out of semi-hard milk, which is processed and packed into a 13 lb. wheel of cheese.
What cheese can I use for tartiflette instead of Reblochon?
Gruyere
Reblochon cheese is the authentic cheese for the dish, but it’s not always readily available. Raclette cheese mixed with Gruyere is also a good substitute.
What cheese can you substitute for fontina?
It’s a cheese well worth exploring if you haven’t already, but if you don’t have any on hand or have difficulty finding it, Gruyère, provolone, Gouda, or Emmental are all perfectly fine substitutes in most any recipe calling for fontina.
Do you have to cook Reblochon?
At home, Reblochon should be kept in a cool place (10-12° c) and is best eaten in the 10 days following the purchase. Leave it at room temperature for two hours before eating. Reblochon AOC is perfect for winter dishes as the classic “Tartiflette”, a delicious baked gratin that’s traditional in Haute Savoie.
Is Reblochon similar to Taleggio?
Taleggio Cheese Named after its origin in the beautiful alpine valley of Val Taleggio, this Italian cheese has many characteristics similar to Reblochon. It is a semi-soft, smear-ripened, and washed rind cheese. It has that same mild fruity taste that makes Reblochon cheese so delicious.