Altenburger Ziegenkäse Cheese vs Reblochon Cheese
Altenburger Ziegenkäse Cheese is a close texture with few eyes cow or goat-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Altenburger Ziegenkäse Cheese?
Altenburger Ziegenkäse is a German soft cheese from the Thuringian-Saxon border area, made from cow's milk with at least 15 percent goat's milk. It carries a protected designation of origin and is known for its white Camembert mould and clear caraway flavor.
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 Altenburger Ziegenkäse Cheese and Reblochon Cheese?
- Milk type: Altenburger Ziegenkäse Cheese (cow's milk with at least 15% goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Altenburger Ziegenkäse Cheese (Close texture with few eyes), Reblochon Cheese (Ivory-colored, creamy and supple)
Side-by-Side Comparison
| Altenburger Ziegenkäse Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Saxony/Thuringia Border Area, Including Rural Districts Of Altenburg, Schmölln, Gera, Zeitz, Geithain, Grimma, Würzen, Borna, And The Town Of Gera; After Reorganization, Altenburger Land, Greiz, Muldentalkreis, Parts Of Leipziger Land, Burgenlandkreis, And The Town Of Gera. | Haute-Savoie And Savoie |
| Milk Type | Cow's milk with at least 15% goat's milk | Raw whole cow’s milk |
| Milk Treatment | Originally raw milk | Raw |
| Texture | Close texture with few eyes | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Altenburger Ziegenkäse Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. More specifically, Altenburger Ziegenkäse Cheese shows caraway is added and tastes clearly through, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Altenburger Ziegenkäse Cheese for Reblochon Cheese?
Altenburger Ziegenkäse Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect close texture with few eyes bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Altenburger Ziegenkäse Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a close texture with few eyes cheese, go with Altenburger Ziegenkäse Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Altenburger Ziegenkäse Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Altenburger Ziegenkäse Cheese is made from cow or goat milk; Reblochon Cheese uses cow.
Is Altenburger Ziegenkäse Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Altenburger Ziegenkäse Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Altenburger Ziegenkäse Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Altenburger Ziegenkäse Cheese made of?
Altenburger Ziegenkäse Cheese is made from cow or goat milk (originally raw milk).
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, Altenburger Ziegenkäse Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Altenburger Ziegenkäse Cheese is close texture with few eyes, while Reblochon Cheese is ivory-colored, creamy and supple.