Cape Vessey Cheese vs Reblochon Cheese

Q: Is Cape Vessey Cheese the same as Reblochon Cheese?

No. Cape Vessey Cheese and Reblochon Cheese are distinct cheeses from Canada and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cape Vessey Cheese for Reblochon Cheese?

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

Q: Which should I choose, Cape Vessey 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.

Cape Vessey Cheese is a semi-soft, artisan goat-milk cheese from Canada, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Cape Vessey Cheese?

Cape Vessey is a semi-soft, artisan cheese made from pasteurized goat's milk in Prince Edward County, Ontario, Canada. Its texture is smooth and creamy, making it a pleasant choice for both cheese boards and cooking. The flavor profile is a balance of acidic and sweet notes, resulting in a taste that is both refreshing and satisfying. Its aroma is characterized by a rich, strong, and goaty scent, which complements its pale yellow color. The cheese features a washed rind, contributing to its distinctive aroma and enhancing the overall tasting experience. Cape Vessey is a versatile addition to any meal, offering a creamy texture and balanced flavors that appeal to a wide range of palates.

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 Cape Vessey Cheese and Reblochon Cheese?

Origin: Cape Vessey Cheese (Canada), Reblochon Cheese (France)
Milk type: Cape Vessey Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Cape Vessey Cheese (pasteurized), Reblochon Cheese (Raw)
Texture: Cape Vessey Cheese (semi-soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Cape Vessey Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Taste: Cape Vessey Cheese (acidic, creamy, subtle, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Cape Vessey Cheese	Reblochon Cheese
Country of Origin	Canada	France
Specific Origin	Prince Edward County, Ontario	Haute-Savoie And Savoie
Milk Type	Goat's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized	Raw
Texture	Semi-soft, artisan	Ivory-colored, creamy and supple
Rind	Washed	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	Acidic, creamy, subtle, sweet	Creamy, nutty

Taste Comparison: Does Cape Vessey Cheese Taste Like Reblochon Cheese?

Cape Vessey Cheese reads as acidic, creamy, subtle, sweet, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Cape Vessey Cheese for Reblochon Cheese?

Cape Vessey Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Cape Vessey Cheese reads as acidic, creamy, subtle, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Cape Vessey 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, artisan cheese, go with Cape Vessey Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cape Vessey Cheese suits recipes that want acidic, creamy, subtle, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Cape Vessey Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Cape Vessey Cheese originates in Canada, while Reblochon Cheese comes from France. Cape Vessey Cheese is made from goat milk; Reblochon Cheese uses cow.

Is Cape Vessey Cheese similar to Reblochon Cheese?

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

Can I substitute Cape Vessey Cheese for Reblochon Cheese?

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

Does Cape Vessey Cheese taste like Reblochon Cheese?

Cape Vessey Cheese reads as acidic, creamy, subtle, sweet, while Reblochon Cheese is creamy, nutty.

What is Cape Vessey Cheese made of?

Cape Vessey Cheese is made from goat milk (pasteurized). It originates in Canada.

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, Cape Vessey Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cape Vessey Cheese is semi-soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.