Do you love the distinctive taste of Reblochon cheese, that alpine delight from France? Many people do! But sadly, for some, it’s out of reach.
That could be because they can’t find the ingredient in their local grocery store or because it simply doesn’t fit the budget.
Fortunately, there are several options to substitute for reblochon cheese.
In this article, we’ll explore what these substitutes offer and how to use them as replacements in your favorite recipes.
Keep reading to learn more about substituting Reblochon with other similar ingredients.
What Is Reblochon Cheese?
Reblochon cheese is a soft, unpasteurized cow’s milk cheese originating in the French Alps.
It has a semi-soft texture with an orange or yellow rind and a smooth, creamy interior.
The flavor is buttery and slightly nutty, with hints of grass and mushrooms. It also has a distinctive aroma that many people find pleasant.
Reblochon is often used to make dishes such as tartiflette, a French potato-based dish layered with lardons and Reblochon cheese.
It can also be added to omelets, quiches, gratins, and other savory dishes.
It can even be melted over steaks or vegetables for an extra flavorful touch.
Reblochon is also commonly enjoyed as part of an apéritif or cheese plate, paired with a glass of white wine.
Substitutes For Reblochon Cheese
Reblochon cheese has a unique creamy, tangy taste that can be difficult to replicate.
However, if you don’t have access to it or don’t want to use it in your recipe, you can find several suitable options to substitute for Reblochon cheese.
Fontina cheese is an Italian cow’s milk cheese that originated in the Valle d’Aosta region of Italy. It has a nutty, earthy flavor and creamy texture.
Fontina is often used to make fondues, gratins, soufflés, risottos and other dishes where it melts easily and releases its distinctive flavor.
It can also be served as an appetizer, added to salads or as a pizza topping.
Fontina is great, melted onto burgers and sandwiches or in savory tarts. Its mild flavor pairs well with other cheeses like Gruyere and Parmesan.
The cheese is also ideal for grating over pasta dishes or adding to omelets.
When melted, Fontina cheese adds a unique flavor to all types of dishes.
Gruyère cheese is a hard, yellow Swiss cheese made from cow’s milk.
It has a smooth texture can range from buttery to firm, and you may find it with small holes or without.
Gruyère cheese is slightly sweet in flavor but also nutty and salty.
The name comes from the village of Gruyères in Switzerland, where it originated.
Gruyère cheese is commonly used sliced on sandwiches as well as melted on a variety of dishes.
It’s an excellent melting cheese and can be used in soups, fondues, gratins, and sauces.
Gruyère cheese is a great addition to salads or can be enjoyed with fruits and nuts.
Additionally, it’s used to enhance the flavor of quiches, omelets, and even pizza.
It’s also a popular ingredient in French onion soup.
The cheese can be cooked or served cold and accompanied by a glass of wine for an exquisite taste experience.
Muenster cheese is an American semi-soft, mild yellow cheese made from whole cow’s milk.
It is usually aged about four to six weeks and has a slightly sharp taste and creamy texture.
Muenster is often used in sandwiches and grilled cheeses due to its mild flavor and creamy texture.
It also makes an excellent topping on salads or pasta and a popular pizza topping.
Muenster cheese can also be melted on casseroles or tacos for a creamy flavor.
Although it has not been around too long, Muenster cheese has quickly become a favorite among many cheese lovers.
Taleggio cheese is an option to substitute for reblochon cheese.
It is a soft, semi-soft Italian cheese with a salty and slightly tangy flavor. It has a creamy texture with an orange-to-reddish rind.
It can be melted over grilled vegetables or added to sauces and risotto to enhance flavor. It also pairs well with cured meats and salads.
There are also several ways of using Taleggio cheese as an ingredient in desserts.
It works wonderfully in fruit tarts and cheesecakes and can be added to chocolate mousses for an extra boost of flavor.
Raclette Cheese is an Alpine cheese from France and Switzerland that has existed for centuries.
It’s a semi-hard, slightly nutty-flavored cheese that melts easily when heated.
Raclette cheese is traditionally melted slowly over a fire and served with boiled potatoes, cold cuts of meat, pickles, and onions.
In modern times, it can also be found melted over a Raclette machine and served with other toppings such as grilled vegetables, mushrooms, or ham.
Raclette can also be used in cooking and baking dishes such as omelets, fondues, and gratins.
The cheese is often mixed with other cheeses to create flavor variations like adding spices or herbs.
Emmental cheese is a type of Swiss cheese produced since the 13th century.
It is known for its distinctive large holes, or “eyes,” formed by carbon dioxide released during ripening.
It has a mild, nutty flavor with a slightly sweet aftertaste.
It can be eaten as part of a sandwich or salad or used as an ingredient in many dishes, such as macaroni and cheese, fondue, quiche, and more.
Emmental is also commonly used to top pizzas or baked potatoes.
It pairs well with fruits like apples and pears and charcuterie meats like salami and prosciutto.
Brie cheese is a soft, creamy cheese originating in the French region of Brie. It has a creamy interior with an edible white rind.
The flavor of brie cheese ranges from mild to slightly pungent, depending on its age and how it was made.
Brie can be enjoyed on its own or as part of various dishes. Brie is often served as an appetizer with crackers, fresh fruits, and vegetables.
It can also be melted over vegetables or toast, added to omelets or quiches, used in sandwiches and wraps, or served atop pizza.
Brie pairs well with white wine, champagne, and fruit juices like apple cider and pear juice.
It can also be paired with stronger flavored beers like ales and stouts.
Port Salut Cheese
You can also use Port Salut cheese to substitute for reblochon cheese. It is a semi-soft cheese made from pasteurized cow’s milk.
It has a creamy, slightly salty flavor and a smooth texture.
The cheese originates from the French region of Brittany in 1816, made by Trappist monks.
Port Salut is commonly used as an appetizer or snack, sliced, melted over toast, or into sauces.
It is also often served with fruit, crackers, and cured meats as part of charcuterie boards.
Additionally, Port Salut can be used in cooking to create various dishes, including quiches, tarts and gratins.
The cheese is also available in various shapes and sizes, including wheels, squares, blocks and wedges.
Is Brie Cheese Similar To Reblochon Cheese?
Yes, brie cheese is very similar to Reblochon cheese.
Both are soft-ripened cheeses with a bloomy, edible white rind and a creamy interior.
They also have a mild flavor and a slightly tangy taste due to their surface ripening.
Is Camembert Cheese Similar To Reblochon Cheese?
Yes, Camembert and Reblochon cheese are soft cheeses with a creamy texture.
The main difference is that Camembert has a milder flavor while Reblochon has a more pungent taste.
Is Taleggio Cheese Similar To Reblochon Cheese?
Yes, Taleggio cheese is similar to Reblochon cheese.
Both cheeses are semi-soft and have a washed rind with a creamy texture.
Additionally, both kinds of cheese have a mild earthy flavor that strengthens as it matures.
Reblochon cheese is a French, semi-soft cheese made from raw cow’s milk. It has a mild flavor with a slightly nutty taste and creamy texture.
Although it can be difficult to find outside of France, several other cheese varieties can substitute for reblochon cheese in recipes.
Options include Fontina, Gruyere, Muenster, Taleggio, Raclette, Emmental, Brie and Port Salut cheese.
These cheeses can be used in various dishes, from sandwiches to salads to gratins and quiches.
With these alternatives available, you’ll never have to worry about not being able to find reblochon cheese!
8 Best Substitutes For Reblochon Cheese
- Fontina Cheese
- Gruyère Cheese
- Muenster Cheese
- Taleggio Cheese
- Raclette Cheese
- Emmental Cheese
- Brie Cheese
- Port Salut Cheese
Choose your ideal substitute from the list above.
Follow the cooking guidance for your chosen substitute with the appropriate ratio of ingredients.