Kamil Perry
Reblochon cheese is made from unpasteurized milk from French cattle breeds. It has a delicate, nutty, and mildly bitter flavor, with a soft center that lacks the taste of stinky cheese. Outside of France, Reblochon may be hard to find due to regulations surrounding raw milk cheese. However, several substitute cheeses can be used, such as Gruyere, Camembert, and Brie, which offer similar tastes and textures. For those seeking a more authentic alternative, Delice du Jura, Taleggio, and Fontina are recommended.
| Characteristics | Values |
|---|---|
| Substitutes | Camembert, Brie, Coulommiers, Gruyere, Emmenthal, Raclette, Muenster, Fontina, Delice du Jura, Taleggio, Vacherin Mont d’Or |
| Texture | Creamy, buttery, slightly earthy |
| Taste | Mild, nutty, fruity tang |
| Smell | Pungent, funky |
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What You'll Learn
Raclette cheese
Raclette is a semi-soft, brine-washed Swiss cheese made from cow's milk. It is named after the French verb "racler", which means "to scrape". Raclette cheese is often melted and scraped onto boiled potatoes and cornichons (gherkins). It is also served with small firm potatoes, pickled onions, and dried meat, such as jambon cru/cuit, salami, and viande des Grisons. Raclette is typically accompanied by black tea, kirsch, or white wine.
Raclette is a Swiss dish that originated in the canton of Valais, where it has been consumed since the 13th century. It gained national and international popularity in the 1960s. Raclette cheese is also produced in France, where it was made for centuries before formal borders were drawn. Raclette du Valais is considered one of the most exclusive Alpine cow's milk cheeses and can be found in specialty stores and grocers with a broad imported cheese selection. Raclette cheese is smooth and supple, with a washed rind. It is known for its ease of melting due to its moisture content, short aging process, and low potential for fat separation when gently heated.
Raclette can be prepared using a modern method with an electric tabletop grill, or using the traditional method of melting the cheese in front of an open fire. The traditional method involves heating a large piece of cheese by a fire or with a special machine, and then scraping the melted cheese onto the diner's plate. In Switzerland, the electrical raclette is called "raclonette". The modern method involves melting slices of cheese in small pans, known as coupelles, using an electric grill. The cheese is then mixed with potatoes and other ingredients, and sometimes poured over food on the plate.
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Port Salut
In terms of taste, Port Salut is slightly tangier than Reblochon, with a more pronounced savoury flavour. It also has a stronger smell, which is characteristic of washed-rind cheeses. Despite this, Port Salut's flavour is still relatively mild, and it has a smooth, creamy texture similar to Reblochon. It is also a good melting cheese, making it suitable for recipes that call for melted Reblochon, such as grilled cheese sandwiches or fondue.
When substituting Port Salut for Reblochon, it is important to consider the differences in flavour and adjust the recipe accordingly. Port Salut may need to be paired with a stronger cheese to achieve the desired intensity of flavour, especially if it is being used in a dish that relies on a strong cheese flavour. Additionally, Port Salut may not be a suitable substitute for recipes that specifically call for the rind of Reblochon, as the rind of Port Salut has a different texture and flavour.
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Taleggio
While Taleggio is a great substitute for Reblochon, there are also several other alternative cheeses that can be used. These include Camembert, Fontina, Coulommiers, Brie, Gruyere, Emmentaler, and Muenster.
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Camembert
However, it is worth noting that Camembert has a strong smell, which may be off-putting to some. If you are looking for a substitute with a milder aroma, you may want to consider other options. For instance, Fontina is a good substitute in fondue, offering a similar melt and a slightly stronger flavour.
If you are making a dish like tartiflette, which traditionally uses Reblochon, you could also use cheeses such as Gruyere, Brie, Taleggio, or Emmenthal. These cheeses all melt well and work well with potatoes, but they will create a rather different dish in terms of flavour.
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Fontina
Reblochon is a French cheese with a nutty flavour and a creamy texture. It is made from unpasteurized milk, which is unavailable for import to certain countries due to health and safety regulations. It has a distinctive aroma, with a rich, creamy, and intensely nutty flavour. Reblochon is a big deal in the culinary world, but it may be hard to find.
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Frequently asked questions
There are several alternatives to Reblochon cheese, including Camembert, Brie, and Gruyere.
Delice du Jura is often cited as the closest alternative to Reblochon. Other options include Taleggio, Raclette, and Fontina.
Fontina is a good substitute for Reblochon in fondue as it has a similar melt and a slightly stronger flavour.
