Brousse du Rove Cheese vs Reblochon Cheese
Brousse du Rove Cheese is a soft, artisan cow or goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Brousse du Rove Cheese?
Brousse du Rove is a goat cheese from Le Rove, near Marseille in the Bouches-du-Rhône. It is made from whole milk of Rove goats, set with vinegar, shaped into small cones, and has carried an Appellation d'origine contrôlée since 2018.
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 Brousse du Rove Cheese and Reblochon Cheese?
- Milk type: Brousse du Rove Cheese (goat's milk (Rove breed), sometimes cow's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Brousse du Rove Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Brousse du Rove Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Brousse du Rove Cheese (mild, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Brousse du Rove Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Le Rove, Bouches-Du-Rhône, France | Haute-Savoie And Savoie |
| Milk Type | Goat's milk (Rove breed), sometimes cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mild, sweet | Creamy, nutty |
Taste Comparison: Does Brousse du Rove Cheese Taste Like Reblochon Cheese?
Brousse du Rove Cheese reads as mild, sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Brousse du Rove Cheese for Reblochon Cheese?
Brousse du Rove 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, Brousse du Rove Cheese reads as mild, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Brousse du Rove 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 Brousse du Rove Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Brousse du Rove Cheese suits recipes that want mild, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Brousse du Rove Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Brousse du Rove Cheese is made from cow or goat milk; Reblochon Cheese uses cow.
Is Brousse du Rove Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brousse du Rove Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Brousse du Rove Cheese taste like Reblochon Cheese?
Brousse du Rove Cheese reads as mild, sweet, while Reblochon Cheese is creamy, nutty.
What is Brousse du Rove Cheese made of?
Brousse du Rove Cheese is made from cow or goat milk (pasteurized), using none, set with spirit vinegar rennet. 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, Brousse du Rove Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brousse du Rove Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.