Banon Cheese vs Reblochon Cheese

Banon Cheese is a creamy, soft, and tender goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Banon Cheese?

Banon is an unpasteurized goat cheese from Provence, sold as a small 100 g disc wrapped in chestnut leaves and tied with raffia. It ages about two weeks, gets dipped in eau de vie before wrapping, and has held AOC status since July 2003.

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 Banon Cheese and Reblochon Cheese?

• Milk type: Banon Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Banon Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Banon Cheese (Creamy, soft, and tender), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Banon Cheese (Wrapped in chestnut leaves), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Banon Cheese (15 days), Reblochon Cheese (3 to 4 months)
• Taste: Banon Cheese (Mild and intense, with notes of mushrooms and forest floor), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Banon Cheese Taste Like Reblochon Cheese?

Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor, while Reblochon Cheese brings creamy, nutty character. More specifically, Banon Cheese shows pungent, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Banon Cheese at 15 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Banon Cheese for Reblochon Cheese?

Banon Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy, soft, and tender bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Banon Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a creamy, soft, and tender cheese, go with Banon Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Banon Cheese suits recipes that want mild and intense, with notes of mushrooms and forest floor notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Banon Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Banon Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Banon Cheese is typically aged 15 days, Reblochon Cheese 3 to 4 months.

Is Banon Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Banon Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Banon Cheese taste like Reblochon Cheese?

Banon Cheese reads as mild and intense, with notes of mushrooms and forest floor, while Reblochon Cheese is creamy, nutty.

What is Banon Cheese made of?

Banon Cheese is made from goat milk (unpasteurized). It's typically aged 15 days. 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, Banon Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Banon Cheese is creamy, soft, and tender, while Reblochon Cheese is ivory-colored, creamy and supple.