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7 Smart Reblochon Cheese Swaps When You're Out

7 Best Substitutes for Reblochon Cheese

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This guide covers seven effective substitutes for Reblochon cheese, highlighting the best uses for each based on melt quality, aroma, and texture. Choose your swap depending on the dish and desired cheese character.
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Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Cooking, Substitutes
Cuisine: French-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 to 1 Fontina Use equal amounts as a milder cheese that melts excellently without the washed-rind aroma.
  • 1 to 1 Taleggio Use equal amounts to add washed-rind tang and fruity funk but softer texture.
  • 1 to 1 Raclette Use equal amounts for smooth melt with less aroma, ideal as closest melt substitute without overwhelming funk.
  • 1 to 1 Brie/Camembert Use equal amounts for very soft, mushroomy melted cheese best for creamy baked dishes.
  • 1 to 1 Port Salut Use equal amounts; mild buttery cheese that melts well but lacks bold flavor.
  • 1 to 1 Gruyère Use equal amounts for firmer, nuttier cheese that melts less creamy with distinct pockets.
  • 1 to 1 Muenster Use equal amounts for softer, mild and tangy cheese with smooth melting texture.

Method
 

  1. Pick a substitute based on your dish: choose Fontina or Raclette for creamy melts, Taleggio for washed-rind aroma, and others for specific textures.
  2. If needed, remove rinds for creamier texture with Brie or Camembert to avoid structure loss during high heat.
  3. Apply the substitution ratio as 1:1 for all substitutes as indicated, adjusting the amount to match your recipe's cheese quantity.
  4. For Gruyère in tartiflette, add a splash of cream to help coat potatoes as it melts with firmer texture and distinct pockets.
  5. Monitor melting texture and aroma during cooking; season well if using milder cheeses like Raclette or Port Salut to avoid flat flavor.
  6. Taste test final dish for balance of creaminess and aroma; consider mixing Fontina and Taleggio at a 2:1 ratio for combined melt and funk.

Notes

Drain Taleggio slowly during preparation to prevent watery cheese that could affect texture and flavor balance.

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