Bougon Cheese vs Reblochon Cheese
Bougon Cheese is a soft, artisan goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Bougon Cheese?
Bougon is a soft, artisan cheese from France made from goat's milk. It can be crafted using either pasteurized or unpasteurized milk, and it has a fat content of 50%. This cheese features a bloomy rind and is known for its white color. Bougon has a fresh aroma and an acidic flavor that highlights the natural qualities of goat's milk. Its creamy texture makes it an excellent choice for spreading on bread or crackers. Bougon is typically enjoyed as part of a cheese platter or paired with light, crisp wines.
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 Bougon Cheese and Reblochon Cheese?
- Milk type: Bougon Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Bougon Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
- Texture: Bougon Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Bougon Cheese (bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Bougon Cheese (acidic), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Bougon 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 | Pasteurized or unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic | Creamy, nutty |
Taste Comparison: Does Bougon Cheese Taste Like Reblochon Cheese?
Bougon Cheese reads as acidic, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Bougon Cheese for Reblochon Cheese?
Bougon Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bougon Cheese reads as acidic while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Bougon Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bougon Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bougon Cheese suits recipes that want acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Bougon Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Bougon Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Bougon Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bougon Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Bougon Cheese taste like Reblochon Cheese?
Bougon Cheese reads as acidic, while Reblochon Cheese is creamy, nutty.
What is Bougon Cheese made of?
Bougon Cheese is made from goat milk (pasteurized or 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, Bougon Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bougon Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.