Chèvre (Goat Cheese) vs Reblochon Cheese

Chèvre (Goat 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 Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

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 Chèvre (Goat Cheese) and Reblochon Cheese?

• Milk type: Chèvre (Goat Cheese) (Goat), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Chèvre (Goat Cheese) (pasteurized or unpasteurized), Reblochon Cheese (Raw)
• Texture: Chèvre (Goat Cheese) (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Chèvre (Goat Cheese) (light colored), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Chèvre (Goat Cheese) (not aged for long), Reblochon Cheese (3 to 4 months)
• Taste: Chèvre (Goat Cheese) (tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Reblochon Cheese?

Chèvre (Goat Cheese) reads as tangy, while Reblochon Cheese brings creamy, nutty character. More specifically, Chèvre (Goat Cheese) shows mild, creamy, sometimes fruity, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Chèvre (Goat Cheese) at not aged for long develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Chèvre (Goat Cheese) for Reblochon Cheese?

Chèvre (Goat 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, Chèvre (Goat Cheese) reads as tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Chèvre (Goat 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 Chèvre (Goat Cheese). For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Chèvre (Goat Cheese) suits recipes that want tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Chèvre (Goat Cheese) the same as Reblochon Cheese?

No, they're distinct cheeses. Chèvre (Goat Cheese) is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Chèvre (Goat Cheese) is typically aged not aged for long, Reblochon Cheese 3 to 4 months.

Is Chèvre (Goat Cheese) similar to Reblochon Cheese?

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

Can I substitute Chèvre (Goat Cheese) for Reblochon Cheese?

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

Does Chèvre (Goat Cheese) taste like Reblochon Cheese?

Chèvre (Goat Cheese) reads as tangy, while Reblochon Cheese is creamy, nutty.

What is Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. 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, Chèvre (Goat Cheese) or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Reblochon Cheese is ivory-colored, creamy and supple.