Chevrotin Cheese vs Reblochon Cheese

Chevrotin Cheese is a soft, unctuous goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Chevrotin Cheese?

Chevrotin is a soft goat milk cheese from Savoy in France, made with unpasteurised milk and ripened at least three weeks on pine shelves. It holds an AOC and is known for a full flavor with a sourness that recalls wild mountain herbs.

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 Chevrotin Cheese and Reblochon Cheese?

• Milk type: Chevrotin Cheese (Goat's Milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Chevrotin Cheese (Unpasteurized), Reblochon Cheese (Raw)
• Texture: Chevrotin Cheese (Soft, unctuous), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Chevrotin Cheese (Washed-rind), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Chevrotin Cheese (21+ days), Reblochon Cheese (3 to 4 months)
• Taste: Chevrotin Cheese (Mild, Caprine), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Chevrotin Cheese Taste Like Reblochon Cheese?

Chevrotin Cheese reads as mild, caprine, while Reblochon Cheese brings creamy, nutty character. More specifically, Chevrotin Cheese shows gentle goatiness, balance of salt, vegetal notes, alpine flowers, pinkish exterior, fine white mold, ivory paste, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Chevrotin Cheese at 21+ days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Chevrotin Cheese for Reblochon Cheese?

Chevrotin Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, unctuous bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Chevrotin Cheese reads as mild, caprine while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Chevrotin Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Chevrotin Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Chevrotin Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Chevrotin Cheese is typically aged 21+ days, Reblochon Cheese 3 to 4 months.

Is Chevrotin Cheese similar to Reblochon Cheese?

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

Can I substitute Chevrotin Cheese for Reblochon Cheese?

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

Does Chevrotin Cheese taste like Reblochon Cheese?

Chevrotin Cheese reads as mild, caprine, while Reblochon Cheese is creamy, nutty.

What is Chevrotin Cheese made of?

Chevrotin Cheese is made from goat milk (unpasteurized), using rennet rennet. It's typically aged 21+ 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, Chevrotin Cheese or Reblochon Cheese?

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