What's the Best Substitute for Reblochon?
Whether you're out of Reblochon or looking for a healthier alternative, finding the right substitute can save your recipe. French semi-soft cheese with a creamy, nutty flavor and distinctive orange rind, traditionally used in tartiflette In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for Reblochon are Brie, Camembert, or Taleggio, depending on the use.
Best Substitutes for Reblochon
Brie
Ratio
1:1
Best For
- baking
- cheese boards
- sandwiches
- cooking
Description
French soft cheese with similar creamy texture and mild flavor
Similar creamy texture but milder flavor than Reblochon
Camembert
Ratio
1:1
Best For
- baking
- cheese boards
- cooking
- spreads
Description
French soft cheese with creamy interior and earthy flavor
Similar texture but more earthy flavor than Reblochon
Taleggio
Ratio
1:1
Best For
- cooking
- melting
- cheese boards
- pasta
Description
Italian semi-soft cheese with similar creamy texture and mild flavor
Very similar characteristics to Reblochon with comparable melting properties
Fontina
Ratio
1:1
Best For
- cooking
- melting
- fondue
- pasta
Description
Italian semi-soft cheese with nutty flavor and excellent melting properties
Similar melting properties but slightly different flavor profile
Havarti
Ratio
1:1
Best For
- melting
- cooking
- sandwiches
- snacking
Description
Danish semi-soft cheese with mild flavor and smooth texture
Milder flavor than Reblochon but similar melting characteristics
How to Choose the Right Substitute
When choosing a substitute for Reblochon, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Reblochon is traditionally used in tartiflette, a French potato and cheese dish
The cheese develops a stronger flavor as it ages and the rind becomes more pronounced
Store Reblochon in the refrigerator wrapped in wax paper or cheese paper
It pairs beautifully with potatoes, cured meats, and light red wines
Reblochon melts beautifully and is perfect for baked dishes
The orange rind is edible and adds flavor to dishes
Use Reblochon at room temperature for the best flavor experience
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications