Cachaille Cheese vs Reblochon Cheese
Cachaille 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 Cachaille Cheese?
Cachaille is a strong Provençal cheese preparation made by fermenting leftover sheep tomme and goat brousse with brandy, white wine and oil. Sold in glass jars, it is spread on bread, and a well-tended pot can keep going for 20 years.
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 Cachaille Cheese and Reblochon Cheese?
- Milk type: Cachaille Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Cachaille Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Cachaille Cheese (2 to 3 months, up to 20 years), Reblochon Cheese (3 to 4 months)
- Taste: Cachaille Cheese (strong), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cachaille Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Puimichel In Provence Alpes | 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 | — | Yellow-orange covered with a thin white mold |
| Aging | 2 to 3 months, up to 20 years | 3 to 4 months |
| Taste | Strong | Creamy, nutty |
Taste Comparison: Does Cachaille Cheese Taste Like Reblochon Cheese?
Cachaille Cheese reads as strong, while Reblochon Cheese brings creamy, nutty character. More specifically, Cachaille Cheese shows sharpened with brandy, white wine, vinegar, onion, garlic, olive oil, salt and pepper, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Cachaille Cheese at 2 to 3 months, up to 20 years develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Cachaille Cheese for Reblochon Cheese?
Cachaille 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, Cachaille Cheese reads as strong while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cachaille 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 Cachaille Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cachaille Cheese suits recipes that want strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Cachaille Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cachaille Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Cachaille Cheese is typically aged 2 to 3 months, up to 20 years, Reblochon Cheese 3 to 4 months.
Is Cachaille Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cachaille Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Cachaille Cheese taste like Reblochon Cheese?
Cachaille Cheese reads as strong, while Reblochon Cheese is creamy, nutty.
What is Cachaille Cheese made of?
Cachaille Cheese is made from goat milk. It's typically aged 2 to 3 months, up to 20 years. 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, Cachaille Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cachaille Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.