Alpicrème Cheese vs Reblochon Cheese
Alpicrème Cheese is a soft goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Alpicrème Cheese?
Alpicrème is a soft cheese from France made with goat's milk. It features a bloomy rind that develops during an aging process of 30 days to 3 months. The cheese has a creamy and smooth texture, making it easy to spread. Its flavor is mild and slightly tangy, with the characteristic earthiness that comes from goat's milk. The aging process enhances its flavors, giving it a more pronounced taste over time. Alpicrème is often enjoyed on a cheese platter or paired with a crusty baguette.
What Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Alpicrème Cheese and Reblochon Cheese?
- Milk type: Alpicrème Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Alpicrème Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Alpicrème Cheese (Bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Alpicrème Cheese (30 days to 3 months), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Alpicrème Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | 30 days to 3 months | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Alpicrème Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Alpicrème Cheese at 30 days to 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Alpicrème Cheese for Reblochon Cheese?
Alpicrème Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Alpicrème Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Alpicrème Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Alpicrème Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Alpicrème Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Alpicrème Cheese is typically aged 30 days to 3 months, Reblochon Cheese 3 to 4 months.
Is Alpicrème Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Alpicrème Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Alpicrème Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Alpicrème Cheese made of?
Alpicrème Cheese is made from goat milk. It's typically aged 30 days to 3 months. It originates in France.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Alpicrème Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Alpicrème Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.