Civray Cheese vs Reblochon Cheese
Civray Cheese is a soft, artisan goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Civray Cheese?
Civray is a soft artisan cheese from France made from unpasteurized goat's milk. It has a pale yellow color and a natural rind. The cheese offers a pleasant aroma and a flavor profile that balances acidic and sweet notes. With a fat content of 45%, Civray has a creamy texture that is characteristic of many goat's milk cheeses. Its soft consistency makes it an excellent choice for spreading on crusty bread or enjoying as part of a cheese platter.
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 Civray Cheese and Reblochon Cheese?
- Milk type: Civray Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Civray Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Civray Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Civray Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Civray Cheese (acidic, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Civray Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, sweet | Creamy, nutty |
Taste Comparison: Does Civray Cheese Taste Like Reblochon Cheese?
Civray Cheese reads as acidic, sweet, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Civray Cheese for Reblochon Cheese?
Civray Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Civray Cheese reads as acidic, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Civray Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Civray Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Civray Cheese suits recipes that want acidic, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Civray Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Civray Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Civray Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Civray Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Civray Cheese taste like Reblochon Cheese?
Civray Cheese reads as acidic, sweet, while Reblochon Cheese is creamy, nutty.
What is Civray Cheese made of?
Civray Cheese is made from goat milk (unpasteurized). 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, Civray Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Civray Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.