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6 Reblochon Cheese Substitutes: Flavor It Up

Who needs fancy cheeses when we have Reblochon cheese? We know, Reblochon is a big deal. Not everyone can get their hands on it. So, let’s spill the beans. We’re all about finding the best substitutes.

Ever come across a recipe that calls for Reblochon and you’re like, “What even is that?” We’ve got your back. Let’s talk about some awesome alternatives. We promise, your dish will still rock.

Let’s jump in and see what options we have to flavor things up without the elusive Reblochon.

6 Easy Substitutes for Reblochon Cheese

While Reblochon cheese may be hard to find, there are still plenty of substitutes that can provide similar taste and texture. Here are six easy options for you to consider:

SubstituteTasteTextureRatioSuitable Dishes
Brie CheeseCreamy, butterySoft, spreadable1:1Sandwiches, quiche, pasta dishes
Camembert CheeseEarthy, nuttySoft, creamy1:1Baked dishes, salads, cheese plates
Fontina CheeseMild, slightly nuttySemi-soft, melty1:1Pizza, pasta, grilled cheese
Gruyère CheeseNutty, slightly sweetFirm, creamy1:1Soups, gratins, fondue
Emmentaler CheeseMild, slightly sweetFirm, holey1:1Sandwiches, salads, quiche
Comté CheeseNutty, slightly sweetFirm, creamy1:1Gratins, soups, cheese plates

1 – Brie Cheese

Brie is our go-to substitute for Reblochon cheese. Brie matches Reblochon in creamy texture and mild flavor. Use it at a 1:1 ratio in recipes.

Brie melts smoothly, making it perfect for baking. It has that gooey, cheesy goodness we crave. It’s also accessible and easy to find.

I remember when we swapped Brie for Reblochon in a dinner recipe. The taste was spot on, and everyone loved it.

Learn about other amazing Brie cheese substitutes if you are interested. Keep experimenting to find your favorite!

2 – Camembert Cheese

In terms of texture and flavor, Camembert is very close to Reblochon. It’s creamy, buttery, and slightly earthy, just what we crave.

You can use Camembert as a 1:1 substitute for Reblochon in any recipe. It melts easily and blends well with other ingredients.

We remember swapping Camembert for Reblochon in our grilled cheese. Result: Amazing! The taste was rich, and the sandwich had that perfect gooey texture.

If you’re curious about other Camembert cheese substitutes, check out more options.

3 – Fontina Cheese

Ever tried Fontina? It’s got a semi-soft texture with a mild, nutty flavor. Perfect for those creamy dishes. You can swap it 1:1 for Reblochon.

We used Fontina in our lasagna. It melted so well, adding a rich, smooth finish. It blends wonderfully with other ingredients, giving a harmonious taste. We loved the silky, gooey texture.

If you’re into creamy, nutty cheeses, give Fontina a shot. It’s ideal for baking and melting. For more options, check out our detailed list on Fontina cheese substitutes.

4 – Gruyère Cheese

Fact: Gruyère is a semi-hard cheese from Switzerland known for its rich, nutty flavor. It’s a great substitute for Reblochon due to its meltability and taste.

We love using Gruyère in our recipes. It adds a buttery, slightly sweet depth. It melts like a dream, making it perfect for fondues and gratins. Substitute it at a 1:1 ratio for Reblochon.

We’ve swapped Gruyère in our mac and cheese. It gave the dish a wonderful, smooth finish. The taste was top-notch. Check out more Gruyère cheese substitutes if you’re curious.

5 – Emmentaler Cheese

If you’re into Reblochon for its nutty taste, Emmentaler is a great choice. It’s semi-hard with a mild, nutty flavor. It melts well and adds a delicious buttery finish.

We used Emmentaler in our baked potato recipe instead of Reblochon. The cheese gave the dish a rich, creamy texture while keeping that signature nutty flavor.

Consider trying Emmentaler cheese substitutes if you love nutty cheeses.

6 – Comté Cheese

Last but not least, Comté is a wonderful substitute for Reblochon. It’s semi-hard with a mild, nutty flavor that blends well with other ingredients.

Comté melts smoothly and adds a rich, buttery finish to any dish. We love using it in casseroles and creamy sauces. Swap it at a 1:1 ratio for Reblochon.

If you’re curious about more Comté cheese substitutes, check out our article for detailed options.