Dairy products are so delicious and versatile that they end up in just about all of our dishes. Just look at cheese as a prime example.
People love eating cheese by itself, while pairing it with other foods is just as popular. Grilled, baked, sliced, grated, melted, roasted, or plain cheese is a must in most households.
Out of the many tasty varieties, Reblochon cheese is truly one of a kind. This beloved unpasteurized French cheese checks all the cards for creaminess, nuttiness, and complexity of flavor.
There’s no other cow’s milk cheese quite like it, but if you can’t find any, the unique flavor makes finding a substitute taxing and confusing.
The next time you don’t have any Reblochon on hand and can’t find any at your local grocery store, don’t worry. We’ve got you covered with ten of the best Reblochon cheese substitutes you can try coming up.
What Is Reblochon Cheese?
Reblochon cheese is a soft washed-rind, smear-ripened French cheese with a delicate texture and sweet, nutty flavors.
Despite being a fine favorite since the 14th century, Reblochon cheese isn’t available everywhere due to health considerations and import restrictions in many countries. That’s why we’ve got some outstanding Reblochon cheese substitutes coming up.
What Does Reblochon Cheese Taste like?
Reblochon has a delicate, mild flavor that begins to develop a slight bitterness once it overripens. Rich, creamy, and intensely nutty, there’s a prominent funk to its aroma, but the soft center is free from the taste of “stinky” cheese.
Where Does Reblochon Cheese Come From?
Reblochon Cheese originated in the Thônes and Maurienne valleys in Savoie, France. The cheese takes its name from the French word “reblocher,” which refers to remilking, which used to occur during the early 14th century.
Farmers would hide the milk obtained from the first milking of their cows to avoid taxes. Over time, the milk matured and was used to make cheese leading to the name Reblochon Cheese.
How Is Reblochon Cheese Prepared?
Reblochon cheese comprises unpasteurized milk from Abondance, Montbéliarde, or Taurine breeds of cattle native to France.
The milk of these select herds is heated in massive copper pots. Once warm, cheesemakers curdle the milk by adding rennet. Cutting and raking follow until a grain-like texture is reached.
The whey is separated from the grainy curd by draining it using cheese molds covered with cheesecloth. Once separated, the curd in the molds is smoothed out by hand and then left to rest before pressing.
Next, a massive cast-iron press depresses each molded block of cheese before they are submerged in a brine. Finally, the Reblochon blocks are removed and left to age for four to eight weeks, during which period they need to be washed with whey every two days.
How To Eat Reblochon Cheese?
Ensure that you remove your reblochon cheese from its cool place of storage and cut the amount you plan to use two hours before you intend to serve it.
Reblochon needs to stand at room temperature for two hours to develop its proper balance of flavor. After first use, Reblochon has a shelf life of around ten days.
Is Reblochon Rind Edible?
The yellowish-orange rind of Reblochon is edible but contains white mold. As a result, most choose to cut the rind away and discard it instead.
Can’t Find Reblochon Cheese?
Despite being named one of the best cheeses globally in 2014, true Reblochon cheese made from raw milk is not available in the US and numerous other countries.
Reblochon cheese is made from unpasteurized milk, which is unavailable for import due to health and safety regulations. Fortunately, we’ve got a host of pasteurized alternatives coming up.
Reblochon Cheese Substitute
1. Fontina Cheese – The Closest Substitute For Reblochon Cheese
Reblochon’s cheese’s main characteristics are its nutty flavor and creamy texture. Fontina is a close match to both due to being a washed-rind cow’s cheese, but Fontina is native to Italy, not France.
Fontina is slightly milder than the French delicacy, but the rest of the flavor profile is on-par. Just like Reblochon cheese, Fontina has a strong, intense aroma which can be unpleasant and off-putting to some.
However, even though it’s a tough cheese, Fontina melts easily, making it very versatile. The slightly grainy gooey texture is a favorite in fondue and all types of sauces.
2. Gruyère Cheese – Another Close Substitute Of Reblochon Cheese
Gruyère Cheese is a hard yellow Swiss cheese and a great substitute for Reblochon. It’s named after its city of origin, Gruyères. Gruyère is sweet, mildly salty, and full-bodied.
The full flavor profile of Gruyère ranges from nutty and creamy when young to more intense, earthier, richer, and more complex the more it ages.
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.
So go for Gruyère when you’re serving someone who doesn’t like the aroma or taste of funky cheeses.
3. Port Salut Cheese – A Great Substitute For Reblochon Cheese
Port Salut cheese is made from skimmed milk, making it super-soft and creamy after an extra-long curing period. This is another cheese named after its origin, Port Salut in Pays de la Loire, France.
Reblochon cheese and Port Salut cheese are strikingly similar in flavors and textures. On flavor alone, most would never be able to tell the difference.
Unlike the preceding Reblochon alternatives, Port Salut cheese is a semi-soft cheese. It’s a little milder and much smoother, rewarding one with a velvety texture. It’s far more affordable than Reblochon and Gruyere but doesn’t melt as easily.
4. Muenster Cheese – Semi-Soft Cheese Similar To Reblochon Cheese
Muenster cheese is a semi-soft, washed-rind white cheese with a yellow rind that’s a milder alternative to Reblochon cheese. It’s even softer than Port Salut and has a bold but subdued creaminess reminiscent of Monterey Jack.
If you’re looking for a reblochon cheese substitute, you won’t find a better melting cheese than Muenster. Instead, we recommend combining it with a slightly stronger cheese if you’re cooking up something that relies on an intense cheese flavor.
5. Taleggio Cheese – Commendable Substitute Of Reblochon Cheese
Taleggio is an Italian semi-soft cheese with a hard, washed rind that’s an outstanding Reblochon cheese substitute. It’s another cheese named after its place of origin – the Alpine valley of Val Taleggio in Lombardy, Italy.
Don’t let the intense cheesy aroma fool you – this smear-ripened Reblochon alternative has a mildly tangy taste that’s very similar to the mildness of Fontina. However, if pungent smells put you off instead, opt for one of our other suggestions.
As a soft cheese, Taleggio melts great. Most are surprised by both the relative mildness compared to the smell and the fruity tang of its aftertaste.
From served fresh in blocks or grated into a salad to sauces, risottos, and polenta – Taleggio is a dependable velvety soft cheese that’ll take the place of Reblochon or any other mild cheese in all your favorite recipes.
6. Raclette Cheese – Exclusive, High-End Substitute For Reblochon
Raclette du Valais is a semi-hard Swiss cheese made from cow’s milk that is mainly consumed melted as part of Raclette’s French dish.
As one of the most exclusive Alpine’s cow’s milk cheeses available, you’ll only find it in specialty stores and grocers with a broad imported (European) cheese selection.
Nutty, milky with hints of spice and a fruity aftertaste, Raclette can be an acquired taste. It’s a little milder than conventional Swiss cheese, making it an ideal substitute for Reblochon cheese.
Smooth, buttery Raclette is made for melting. Unlike many other high-fat kinds of cheese, the fat content doesn’t separate and form greasiness. As a result, the flavor is complex and ideal for any meal that calls for melted cheese.
However, we wouldn’t recommend Raclette as-is without melting, but it’s fantastic for fondue, bakes like macaroni and cheese, soups, sauces, and dips.
7. Emmental Cheese – Versatile, High Availability Alternative To Reblochon
Emmental is a medium-hard Swiss cheese that’s very similar to Gruyère, just slightly firmer. It’s one of the most versatile alternatives to Reblochon, with great meltability, stretchability, and browning.
Its distinctive flavor is the only thing that puts it further down our list of Reblochon cheese substitutes, but it’s also a mild taste to pair with almost anything.
The savory delicacy Emmental cheese is slightly higher priced than similar mild options, but its versatility makes it a go-to for many. Whether served sliced and cold or in gratins and fondues, Emmental is loved for its buttery taste.
What Is The Best Reblochon Cheese Substitute?
It’s tough to determine a winner between the outstanding selection of cheeses listed. However, if you’re looking for the best melting cheese, you’ll have to pick between Fontina and Muenster.
Served sliced, cold, the best alternative is a complete matter of preference, and the intensity of flavor needed will be set out by whatever you’re cooking.
So, study that recipe carefully, and select one of these seven Reblochon cheese substitutes to know that your meal will always be a winner.