Reblochon Cheese Substitutes

Reblochon cheese has a unique, creamy and nutty flavor that has delighted palates for centuries. Originating in the French Alps, Reblochon is a semi-soft cheese with a smooth texture and rich, buttery taste.

However, due to its raw-milk base, Reblochon is illegal for sale in the US and other countries. If you love the distinctive flavor of this Alpine cheese, don't despair! Many excellent Reblochon substitutes are available, offering their own delicious qualities.

Understanding What Makes Reblochon Cheese Unique

To find fitting Reblochon substitutes, it helps to understand what makes this French cheese special. Here are some key qualities that set real Reblochon apart:

Made from Raw Cow's Milk

Authentic Reblochon is made from raw cow's milk from specific breeds like Abondance and Tarine cows. Raw milk leads to more complex flavors and gives Reblochon its distinctive nutty, fruity taste.

Since raw-milk cheeses face import restrictions, Reblochon substitutes use pasteurized milk instead. This heat-treats the milk to kill bacteria, resulting in milder flavors.

Washed Rind

Reblochon has a sticky, washed rind. During aging, the rind is washed with brine or brandy, encouraging flavor-boosting bacteria to grow. This gives it a powerful, earthy aroma and intensifies the buttery interior.

Washed rind cheeses like Taleggio make good substitutes, while options like Gruyère lack this extra kick of flavor.

Aged for Richness

Aging is key to developing complex tastes and creamy texture. Reblochon ages for 2 weeks up to 10 weeks for fuller flavor. This relatively short aging concentrates its sweet, fruity notes rather than strong pungency.

When selecting a substitute, pay attention to whether it's aged to a similar extent. Over-aged cheeses develop sharper tastes that overpower Reblochon's subtler fruitiness.

Melting Properties

Finally, Reblochon is prized for its incredible melting abilities. When heated, it becomes smooth, runny and perfect for cooking.

Choosing a substitute that also melts well ensures you can use it in baked dishes and hot sandwiches.

Key Takeaway: Raw milk, washed rind, short aging time and meltability make real Reblochon cheese special. Look for similar qualities when selecting a substitute.

8 of the Best Cheeses to Substitute for Reblochon

Luckily, several stellar cheeses handily match Reblochon for taste and texture. Here are the top recommended Reblochon substitutes to try:

1. Fontina Cheese

• Origin: Italy
• Milk Type: Cow
• Rind: Washed
• Texture: Semi-soft, smooth
• Taste: Nutty, buttery, tangy

Fontina is an excellent substitute with its semi-soft texture and tangy, nutty flavor. It melts extremely well due to its buttery fat content, making it ideal in baked dishes. With similarities to Reblochon in color and aroma, it mimics the overall experience nicely.

Its rind is washed occasionally during aging, giving mild earthy notes. For best results, choose young Fontina aged 2-3 months. More aged versions become drier and develop sharper tastes.

Delicious in cooking or on a cheese board, Fontina is easily found in major grocery stores. For Reblochon's fruity notes, try other options like Taleggio too.

2. Gruyère Cheese

• Origin: Switzerland
• Milk Type: Cow
• Rind: Natural, hard
• Texture: Semi-hard Taste: Sweet, salty, nutty

Gruyère is often compared to Reblochon with its smooth, creamy body and subtly fruity flavor. Its natural rind contributes little flavor, focusing attention on the supple interior.

Aged a minimum of 5 months, Gruyère remains milder than Reblochon, without overpowering pungency. Its sweet, nutty notes pair beautifully with fruit, nuts and wine.

Thanks to its semi-hard structure, Gruyère doesn't melt quite as readily as Reblochon. But when grated, it melts smoothly into creamy sauces, soups and fondues.

For a true Reblochon experience, double up Gruyère with a washed rind cheese like Taleggio. But on its own, Gruyère's delicate tang guarantees you won't be disappointed.

3. Muenster Cheese

• Origin: France/USA
• Milk Type: Cow Rind: Washed orange
• Texture: Semi-soft Taste: Mild, tangy, creamy

Despite its name, Muenster isn't related to the Alsatian Munster cheese. But with its gooey texture, buttery flavor and bright orange rind, it makes a handy Reblochon substitute, especially for melting.

Made in America since the 1850s by French immigrants, Muenster uses pasteurized milk for a very mild taste and aroma. However, its soft texture and subtle tang retain enough interest on the palate.

Compared to Reblochon, Muenster lacks depth of flavor and has a stronger scent when warmed. But it melts smoothly into a creamy pool perfect for grilled sandwiches or atop baked potatoes.

For best results, allow Muenster's rind to ripen fully until sticky and deep orange. This boosts its flavor to be closer to Reblochon's intensity.

4. Taleggio Cheese

• Origin: Italy Milk Type: Cow
• Rind: Washed orange Texture: Soft
• Taste: Creamy, tangy, fruity

Hailing from northern Italy, Taleggio bears heavy resemblance to Reblochon. It has a supple, smooth texture encased by a sticky, orange-hued rind with powerful aroma.

Its pasteurized cow's milk base creates a less complex profile versus raw-milk Reblochon. But Taleggio still offers a well-rounded, buttery flavor with sweet, fruity notes that intensify with age.

Taleggio melts extremely well, making it perfect for oozing over pizzas, pastas and polenta. For best results, choose young Taleggio aged around 10 weeks - longer and it becomes too pungent.

For Reblochon's distinctive fruitiness, Taleggio is a winner. Pair with bold reds, sparkling shiraz or sweet dessert wines.

5. Raclette Cheese

• Origin: Switzerland/France
• Milk Type: Cow Rind: Hard, brownish
• Texture: Semi-hard
• Taste: Smooth, mild, nutty

Raclette has been produced since medieval times in the French and Swiss Alps. This firm, cow's milk cheese makes an incredibly versatile sub for Reblochon thanks to its mild, nutty flavor and excellent melting abilities.

Despite a drier, firmer texture versus Reblochon, Raclette softens beautifully when heated. Its smooth consistency and subtle sweetness suits fondues, gratins, sandwiches, casseroles and more.

When buying Raclette, favor younger cheeses for a creamier, fruitier bite approximating Reblochon. Well-aged wheels become drier and develop dominant woody, earthy notes.

For cooking purposes, Raclette melts like a dream while offering enough character to delight. An easy-to-find replacement even in regular supermarkets.

6. Emmental Cheese

• Origin: Switzerland
• Milk Type: Cow Rind: Hard, brownish
• Texture: Hard Taste: Sweet, nutty, fruity

Famous for its holes, Emmental makes a tasty melted or sliced addition to any cheese board. Its firm yet supple texture has mild sweetness combined with nutty, fruity flavors reminiscent of Reblochon.

Compared to Reblochon, Emmental lacks creaminess and has a drier mouthfeel. But it readily softens when cooked, melting smoothly into fondues and sauces.

Opt for young or medium-aged Emmental - the sweetness fades with prolonged aging into dominant piquant notes. But when enjoyed at optimal maturity, Emmental makes baked potatoes, quiches and sandwiches sing.

7. Brie Cheese

• Origin: France
• Milk Type: Cow Rind: White mold
• Texture: Soft
• Taste: Rich, buttery, nutty

Creamy Brie presents a reasonable facsimile for Reblochon with its luscious texture, subtle nuttiness and decent meltability. Its edible white rind offers little flavor, instead allowing its unctuous interior to shine.

Brie lacks Reblochon's overt fruitiness and washed rind pungency. But it supplies a pleasant buttery roundness and supple melt for excellent cooking results.

For peak smoothness and flavor mimicry, choose young Brie aged around 4 weeks. More aged versions grow chalkier in texture and dominate with ammoniated notes.

Brie satisfies well in baked dishes, sandwiches, sauces and more thanks to its velvety melt. An easily accessible and affordable Reblochon alternative.

8. Camembert Cheese

• Origin: France
• Milk Type: Cow
• Rind: White mold Texture: Soft
• Taste: Mild, creamy, tangy

Camembert makes another handy French replacement with its characteristic soft, creamy texture and subtly nutty flavors. Its bloomy rind ripens to add complexity without overpowering pungency.

Compared to Reblochon, well-ripened Camembert runs creamier and less dense, without prominent fruit flavors. But its smooth, silky melt suits cooking needs like gratins, sandwiches, sauces and more.

For best resemblance, allow Camembert to ripen until the rind is coated in white fuzz. At this peak stage, its texture mimics Reblochon while offering signature mushroomy, vegetal notes.

Easy to incorporate into sweet or savory dishes, Camembert is conveniently found for everyday Reblochon cravings.

Key Takeaway: Fontina, Gruyere, Muenster, Taleggio, Raclette, Emmental, Brie and Camembert all substitute well for Reblochon's taste and melt. Choose young cheeses for fruitier flavors.

Key Differences Between Reblochon & Its Replacements

When selecting a substitute, recognize how it differs from real Reblochon:

• Milk Type: Reblochon uses raw milk while replacements rely on pasteurized milk. This results in less complex, fermented flavors.
• Rind: Reblochon has a sticky washed rind that boosts aroma/flavor intensity. Substitutes with natural or bloomy (white mold) rinds are milder.
• Texture: The smooth fudginess of Reblochon is hard to replicate precisely. Substitutes span from soft to semi-hard.
• Taste: No substitute offers Reblochon's exact nutty, fruity profile and cellar-like notes. Expect tangier, sweeter or blander flavors instead.
• Melt: Most substitutions melt well, but not quite as smoothly as real Reblochon. Adjust baking times/temps accordingly.
• Availability: Reblochon is rare globally while substitutes are easily found at grocery stores. Convenience makes up for lack of authenticity!

Key Takeaway: Replacements differ from Reblochon in milk type, rind, texture, precise taste and melt. Subtle differences let each cheese shine.

FAQs

What cheese tastes most like Reblochon?

For the closest match, choose Taleggio or Fontina cheese. Their semi-soft texture, tangy flavor and fruity notes mimic Reblochon well. Stick to young cheeses aged less than 12 weeks.

What can I use instead of Reblochon?

The top substitutes for Reblochon are Fontina, Gruyère, Muenster, Taleggio, Raclette, Emmental, Brie and Camembert cheeses. All offer decent flavor and melt to replace Reblochon nicely.

Is Reblochon cheese illegal?

Yes, real Reblochon made from raw milk is illegal in the USA, Canada, Australia and UK. Strict regulations prohibit import to prevent the spread of bacteria from unpasteurized dairy. Luckily, pasteurized substitutes capture its flavor!

Conclusion

Reblochon holds a special place as a creamy, nutty washed rind Alpine cheese perfect for cooking and snacking. But due to legal unpasteurized milk restrictions, similar substitutions are necessary abroad.

Thankfully, excellent Reblochon swap-ins like Fontina, Gruyère, Muenster and Taleggio handily fit the bill. With adjustments for slight differences in texture and tang, these cheeses melt, taste and satisfy much like the original.