Chabichou du Poitou Cheese vs Reblochon Cheese

Chabichou du Poitou Cheese is a soft, creamy to brittle goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.

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 Chabichou du Poitou Cheese and Reblochon Cheese?

• Milk type: Chabichou du Poitou Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Chabichou du Poitou Cheese (unpasteurized or whole), Reblochon Cheese (Raw)
• Texture: Chabichou du Poitou Cheese (Soft, creamy to brittle), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Chabichou du Poitou Cheese (White with blue-gray patches), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Chabichou du Poitou Cheese (At least 10 days), Reblochon Cheese (3 to 4 months)
• Taste: Chabichou du Poitou Cheese (Slightly salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Reblochon Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Reblochon Cheese brings creamy, nutty character. More specifically, Chabichou du Poitou Cheese shows white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Chabichou du Poitou Cheese at at least 10 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Chabichou du Poitou Cheese for Reblochon Cheese?

Chabichou du Poitou Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy to brittle bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Chabichou du Poitou Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Chabichou du Poitou Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Chabichou du Poitou Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Reblochon Cheese 3 to 4 months.

Is Chabichou du Poitou Cheese similar to Reblochon Cheese?

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

Can I substitute Chabichou du Poitou Cheese for Reblochon Cheese?

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

Does Chabichou du Poitou Cheese taste like Reblochon Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Reblochon Cheese is creamy, nutty.

What is Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. 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, Chabichou du Poitou Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chabichou du Poitou Cheese is soft, creamy to brittle, while Reblochon Cheese is ivory-colored, creamy and supple.