Bourdin Goat Log Cheese vs Reblochon Cheese

Q: Is Bourdin Goat Log Cheese the same as Reblochon Cheese?

No. Bourdin Goat Log Cheese and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bourdin Goat Log Cheese for Reblochon Cheese?

In most recipes you can swap Bourdin Goat Log Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bourdin Goat Log Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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

What Is Bourdin Goat Log Cheese?

Bourdin Goat Log is a French cheese made from goat's milk. It has a soft texture and is known for its creamy and tangy flavor, making it a popular choice for cheese lovers who enjoy a bit of zest. The cheese has a fresh aroma, enhancing its appeal as a light and refreshing option. Without a rind, it offers a smooth and consistent experience throughout. Often referred to as Bourdin Chevre or Chevre by Bourdin, this cheese is an excellent choice for spreading on bread or incorporating into salads. Its simplicity and rich taste make it a staple in French cheese selections.

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 Bourdin Goat Log Cheese and Reblochon Cheese?

Milk type: Bourdin Goat Log Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Bourdin Goat Log Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Bourdin Goat Log Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Taste: Bourdin Goat Log Cheese (creamy, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Bourdin Goat Log 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	—	Raw
Texture	Soft	Ivory-colored, creamy and supple
Rind	Rindless	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	Creamy, tangy	Creamy, nutty

Taste Comparison: Does Bourdin Goat Log Cheese Taste Like Reblochon Cheese?

Bourdin Goat Log Cheese reads as creamy, tangy, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Bourdin Goat Log Cheese for Reblochon Cheese?

Bourdin Goat Log Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bourdin Goat Log Cheese reads as creamy, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Bourdin Goat Log Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Bourdin Goat Log Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bourdin Goat Log Cheese suits recipes that want creamy, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Bourdin Goat Log Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Bourdin Goat Log Cheese is made from goat milk; Reblochon Cheese uses cow.

Is Bourdin Goat Log Cheese similar to Reblochon Cheese?

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

Can I substitute Bourdin Goat Log Cheese for Reblochon Cheese?

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

Does Bourdin Goat Log Cheese taste like Reblochon Cheese?

Bourdin Goat Log Cheese reads as creamy, tangy, while Reblochon Cheese is creamy, nutty.

What is Bourdin Goat Log Cheese made of?

Bourdin Goat Log 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, Bourdin Goat Log Cheese or Reblochon Cheese?

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