Cana de Cabra Cheese vs Reblochon Cheese
Cana de Cabra Cheese is a semi-soft, soft-ripened goat-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Cana de Cabra Cheese?
Caña de Cabra is a soft-ripened, semi-soft cheese from the Murcia region of Spain, made from pasteurized goat's milk. It features an ivory color and is wrapped in a bloomy rind, which gives it a mild mushroom aroma. The cheese has a creamy and mild flavor, making it approachable for those new to goat cheeses. Its texture is smooth and spreads easily, ideal for pairing with crusty bread or fresh fruits. Known also as MitiCana de Cabra or MitiCaña® de Cabra, this cheese is a popular choice for cheese boards and casual snacking.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Cana de Cabra Cheese and Reblochon Cheese?
- Origin: Cana de Cabra Cheese (Spain), Reblochon Cheese (France)
- Milk type: Cana de Cabra Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Cana de Cabra Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Cana de Cabra Cheese (semi-soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cana de Cabra Cheese (bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Cana de Cabra Cheese (creamy, mild), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cana de Cabra Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Murcia | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Creamy, mild | Creamy, nutty |
Taste Comparison: Does Cana de Cabra Cheese Taste Like Reblochon Cheese?
Cana de Cabra Cheese reads as creamy, mild, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Cana de Cabra Cheese for Reblochon Cheese?
Cana de Cabra Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cana de Cabra Cheese reads as creamy, mild while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cana de Cabra Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, soft-ripened cheese, go with Cana de Cabra Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cana de Cabra Cheese suits recipes that want creamy, mild notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Cana de Cabra Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cana de Cabra Cheese originates in Spain, while Reblochon Cheese comes from France. Cana de Cabra Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Cana de Cabra Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cana de Cabra Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Cana de Cabra Cheese taste like Reblochon Cheese?
Cana de Cabra Cheese reads as creamy, mild, while Reblochon Cheese is creamy, nutty.
What is Cana de Cabra Cheese made of?
Cana de Cabra Cheese is made from goat milk (pasteurized). It originates in Spain.
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, Cana de Cabra Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cana de Cabra Cheese is semi-soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.