Patrick Oconnell
Reblochon is a semi-soft cheese commonly used in the French dish Tartiflette. However, it is not always available or affordable, especially outside of France. Substitutes for Reblochon should be semi-soft cheeses with a similar texture to Brie or Camembert that melt well. Some of the best substitutes for Reblochon include Delice du Jura, Taleggio, Comte, Gruyere, Camembert, and Oka.
| Characteristics | Values |
|---|---|
| Substitutes for Reblochon | Camembert, Comte, Gruyere, Raclette, Swiss Cheese, Oka, Delice du Jura, Taleggio, Jasper Hill's Willoughby or Oma, St. Nectaire, Fontina, Coulommiers, Brie, Vacherin Mont d’Or, Meadow Creek Grayson |
| Reason for substitution | Reblochon is a raw-milk cheese that is not aged long enough to meet US food safety standards. |
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What You'll Learn
Delice du Jura is a good substitute for Roblechon
Delice du Jura, also known as Le Delice du Jura or Delice de Jura, is a Reblochon-style Tomme cheese. It has a rich flavour and a creamy texture, making it a good stand-in for Roblechon. It is available at select Whole Foods markets and other cheese shops, particularly in the northeastern United States. It is often recommended by cheese shops as their preferred substitute for Reblochon.
Delice du Jura can be used in the same way as Reblochon in recipes like Tartiflette. The cheese should be left whole with the rind on and placed on top of the potatoes before baking. This will result in a delicious, indulgent dish that is perfect for cold winter days.
Other substitute options for Reblochon include Gruyere, Camembert, Comte, Raclette, Swiss Cheese, Oka, and Meadow Creek Grayson. However, Delice du Jura stands out as a favourite among cheese enthusiasts, with its rich flavour and texture resembling that of Reblochon.
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Oka cheese is widely available in Canada
Oka cheese has a distinct flavour and aroma, described as pungent, nutty, and fruity. It is made from cow's milk and is covered with a copper-orange, hand-washed rind. Its flavour sets it apart from more common cheeses, such as Colby and Cheddar, and it does not undergo a cheddaring process. The classic variety is pasteurized and ripened for two months, resulting in a creamy and soft texture. Other varieties include the Regular, Light, Ashed, Mushrooms and Truffle, and a limited-edition Maple flavour. A Swiss-style Oka is also available in regular and smoked varieties, along with an Oka-branded Raclette cheese.
Given its unique characteristics, Oka cheese could be a suitable substitute for Reblochon, a French cheese unavailable in the United States due to import laws. Reblochon is commonly used in the dish tartiflette, which combines potatoes, bacon, cheese, and wine. Substitutes for Reblochon include Camembert, Coulommiers, Brie, Gruyere, Taleggio, and Delice du Jura, among others. These cheeses are chosen for their ability to melt well and complement the other ingredients in tartiflette.
While Oka cheese may not be an exact match for Reblochon in terms of flavour and aroma, its wide availability in Canada and distinct characteristics make it a potential alternative for those seeking a substitute for Reblochon in dishes like tartiflette. Oka cheese's creamy texture, nutty and fruity notes, and unique aroma can contribute to creating a delicious and distinctive version of this French classic.
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Meadow Creek Grayson is a good alternative, especially for tartiflette
Meadow Creek Grayson is an excellent substitute for Reblochon in a tartiflette. The French classic is a rich dish, often containing butter, heavy cream, and
Tartiflette is a French dish that combines potatoes, cheese, and bacon. The traditional cheese used in this recipe is Reblochon, which can be hard to get outside of France and is illegal in the US. It is a semi-soft cheese that melts well and has a brie- or camembert-like texture. When making tartiflette, the Reblochon is often cut in half horizontally and placed on top of the potatoes, rind side up, before baking.
Since Reblochon is not available in the US, substitutes such as Meadow Creek Grayson are often used. Meadow Creek Grayson is a semi-soft cheese with a similar texture and flavour profile to Reblochon. It melts well and has a rich, decadent flavour that pairs perfectly with the other ingredients in tartiflette.
To make tartiflette with Meadow Creek Grayson, simply follow your favourite recipe and substitute the Reblochon with an equal amount of Meadow Creek Grayson. Cut the cheese in half horizontally and place it on top of the potatoes before baking. You can also add your own twist to the recipe by using crème fraîche instead of heavy cream, pancetta instead of bacon, and adding herbs like thyme, rosemary, or sage.
So, if you're looking for a substitute for Reblochon in your tartiflette, Meadow Creek Grayson is an excellent choice. It captures the essence of this French classic while adding a touch of American cheese-making expertise.
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Fontina is semi-soft and works well as a substitute
Fontina is a semi-soft cheese that can work well as a substitute for Roblechon. It has a similar texture to Roblechon and other semi-soft cheeses like Camembert and Brie, which are also suggested substitutes for Roblechon. Fontina is a good option for those who are not fans of the smell of Camembert, as it has a milder aroma.
Fontina's semi-soft quality is important when considering a substitute for Roblechon. Roblechon is a semi-soft cheese, and it is used in dishes like Tartiflette, where it is melted. A semi-soft cheese will melt in a way that harder cheeses like Cheddar and Gruyere will not. Fontina's meltability is an important factor in making it a good substitute for Roblechon.
Fontina may be too mild in flavour for those seeking an exact substitute for Roblechon. However, this is subjective, and Fontina's milder flavour may be preferable to some. Fontina is also a good substitute for those who are unable to find or afford Roblechon, as the cheese can be hard to get outside of France and expensive.
Fontina is a suitable substitute for Roblechon in dishes like Tartiflette, where its semi-soft texture, mild flavour, and meltability are important factors. It is a good option for those who do not like the smell or flavour of other substitute cheeses like Camembert and Brie. Fontina's availability and affordability also make it a convenient substitute for Roblechon.
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Swiss cheese, Gruyere, Raclette, and Brie are also substitutes
Gruyere, in particular, is a commonly suggested substitute for Roblechon. It is a semi-soft cheese with a similar texture and melting capability as Roblechon, making it a good choice for dishes like Tartiflette. Swiss cheese is also semi-soft and melts well, so it can be used as a substitute in recipes calling for Roblechon. Raclette, a Swiss cheese that is often used in melted form, can also be a good substitute, especially in dishes like Tartiflette where a melted cheese is desired.
Brie is another suitable substitute for Roblechon, as it has a similar texture and melting capability. It is a semi-soft cheese with a creamy texture that melts well, making it a good choice for dishes like Tartiflette. However, it is important to note that the flavour profile of Brie is not closely related to that of Roblechon, so using Brie as a substitute will result in a slightly different dish.
In addition to these options, there are other cheeses that can be used as substitutes for Roblechon, including Camembert, Taleggio, and Le Delice du Jura, a Reblochon-style Tomme. These cheeses are all semi-soft and have melting capabilities similar to Roblechon, making them suitable replacements in recipes calling for this cheese.
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Frequently asked questions
The best substitute for Roblechon depends on the recipe and your location. If you are making tartiflette, a French dish with potatoes, bacon, and melted cheese, you can use any semi-soft cheese with a brie- or camembert-like texture, that melts well. Some substitutes include Oka, Comte, Gruyere, Raclette, Swiss Cheese, Camembert, Taleggio, Jasper Hill’s Willoughby or Oma, St. Nectaire, Delice de Jura, or Meadow Creek Grayson.
Reblochon is unavailable in the United States as it is made with raw milk and has not been sufficiently aged to pass U.S. import laws.
Delice du Jura is a Reblochon-style Tomme cheese that is said to be the closest substitute to Reblochon in terms of taste and texture. It has a rich flavor and incredible paste.
