Amalthée Cheese vs Reblochon Cheese
Amalthée Cheese is a soft, soft-ripened goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Amalthée Cheese?
Amalthée is a soft, soft-ripened cheese made from goat's milk in the Charentes-Poitou region of France. It has a bloomy rind that gives it a characteristic appearance. The cheese offers a mild and sweet flavor with grassy notes, making it a gentle introduction to goat cheeses for those who are new to them. Its aroma is a pleasant mix of goaty and grassy scents, also carrying a hint of sweetness. The soft texture makes it easy to spread on bread or crackers. Enjoy Amalthée as part of a cheese platter or as a simple snack.
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 Amalthée Cheese and Reblochon Cheese?
- Milk type: Amalthée Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Amalthée Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Amalthée Cheese (bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Amalthée Cheese (grassy, mild, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Amalthée Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Charentes-Poitou | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Grassy, mild, sweet | Creamy, nutty |
Taste Comparison: Does Amalthée Cheese Taste Like Reblochon Cheese?
Amalthée Cheese reads as grassy, mild, sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Amalthée Cheese for Reblochon Cheese?
Amalthée Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Amalthée Cheese reads as grassy, mild, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Amalthée Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Amalthée Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Amalthée Cheese suits recipes that want grassy, mild, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Amalthée Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Amalthée Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Amalthée Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Amalthée Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Amalthée Cheese taste like Reblochon Cheese?
Amalthée Cheese reads as grassy, mild, sweet, while Reblochon Cheese is creamy, nutty.
What is Amalthée Cheese made of?
Amalthée Cheese is made from goat milk. 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, Amalthée Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Amalthée Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.