Amou Cheese vs Reblochon Cheese
Amou Cheese is a firm sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Amou Cheese?
Amou is a firm sheep's milk cheese from the village of Amou in the Gascony region of France. Made with unpasteurized milk, it has a fat content of 45%, giving it a rich and creamy texture despite its firmness. The cheese features a golden yellow color and is known for its mild, nutty flavor with a hint of sweetness. It pairs well with crusty bread and fruits, making it a popular choice for cheese platters. Amou can also be enjoyed on its own or as part of a simple meal. Known by other names like l'Amou and Amu, it reflects the traditional cheesemaking practices of its region.
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 Amou Cheese and Reblochon Cheese?
- Milk type: Amou Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Amou Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Amou Cheese (firm), Reblochon Cheese (Ivory-colored, creamy and supple)
Side-by-Side Comparison
| Amou Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Amou, Gascony | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Firm | 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 Amou Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute Amou Cheese for Reblochon Cheese?
Amou Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Amou Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Amou 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 Amou Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Amou Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Amou Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Amou Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Amou Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Amou Cheese made of?
Amou Cheese is made from sheep milk (unpasteurized). 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, Amou Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Amou Cheese is firm, while Reblochon Cheese is ivory-colored, creamy and supple.