Domiati Cheese vs Reblochon Cheese

Domiati Cheese is a soft cow, goat, or buffalo-milk cheese from Egypt, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Domiati Cheese?

Domiati is the most common cheese in Egypt, a soft white salty cheese usually made from buffalo or cow milk. Salt goes into the milk before the rennet, which sets it apart from feta and gives the cheese its sharp, pickled character.

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 Domiati Cheese and Reblochon Cheese?

• Origin: Domiati Cheese (Egypt), Reblochon Cheese (France)
• Milk type: Domiati Cheese (Primarily buffalo, but also cow's, goat's, etc.), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Domiati Cheese (Pasteurized), Reblochon Cheese (Raw)
• Texture: Domiati Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Domiati Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Domiati Cheese (Fresh or 3-4 months pickled), Reblochon Cheese (3 to 4 months)
• Taste: Domiati Cheese (Salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Domiati Cheese Taste Like Reblochon Cheese?

Domiati Cheese reads as salty, while Reblochon Cheese brings creamy, nutty character. More specifically, Domiati Cheese shows salty, chewy, similar to feta but with salting occurring before renneting, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Domiati Cheese at fresh or 3-4 months pickled develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Domiati Cheese for Reblochon Cheese?

Domiati 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, Domiati Cheese reads as salty while Reblochon Cheese brings creamy, nutty notes.

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

Frequently Asked Questions

Is Domiati Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Domiati Cheese originates in Egypt, while Reblochon Cheese comes from France. Domiati Cheese is made from cow, goat, or buffalo milk; Reblochon Cheese uses cow. Aging also differs: Domiati Cheese is typically aged fresh or 3-4 months pickled, Reblochon Cheese 3 to 4 months.

Is Domiati Cheese similar to Reblochon Cheese?

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

Can I substitute Domiati Cheese for Reblochon Cheese?

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

Does Domiati Cheese taste like Reblochon Cheese?

Domiati Cheese reads as salty, while Reblochon Cheese is creamy, nutty.

What is Domiati Cheese made of?

Domiati Cheese is made from cow, goat, or buffalo milk (pasteurized). It's typically aged fresh or 3-4 months pickled. It originates in Egypt.

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, Domiati Cheese or Reblochon Cheese?

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