Feta Cheese vs Reblochon Cheese
Feta Cheese
Reblochon Cheese
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Feta Cheese?
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Feta Cheese and Reblochon Cheese?
- Origin: Feta Cheese (Greece), Reblochon Cheese (France)
- Milk type: Feta Cheese (goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Reblochon Cheese (Raw)
- Texture: Feta Cheese (Soft, white, aged in brine), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Feta Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Feta Cheese (2 months to longer), Reblochon Cheese (3 to 4 months)
- Taste: Feta Cheese (Sharp to mild), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Feta Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Throughout Greece | Haute-Savoie And Savoie |
| Milk Type | Goat's and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized, sometimes raw | Raw |
| Texture | Soft, white, aged in brine | Ivory-colored, creamy and supple |
| Rind | None | Yellow-orange covered with a thin white mold |
| Aging | 2 months to longer | 3 to 4 months |
| Taste | Sharp to mild | Creamy, nutty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Feta Cheese | Reblochon Cheese | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | — |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | — |
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Where to buy Feta Cheese and Reblochon Cheese
Feta Cheese
Reblochon Cheese
Taste Comparison: Does Feta Cheese Taste Like Reblochon Cheese?
Feta Cheese reads as sharp to mild, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Feta Cheese at 2 months to longer develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Feta Cheese for Reblochon Cheese?
Feta Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Feta Cheese reads as sharp to mild while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Feta Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Feta Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Feta Cheese originates in Greece, while Reblochon Cheese comes from France. Feta Cheese is made from goat and sheep milk; Reblochon Cheese uses cow. Aging also differs: Feta Cheese is typically aged 2 months to longer, Reblochon Cheese 3 to 4 months.
Is Feta Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Reblochon Cheese?
Feta Cheese reads as sharp to mild, while Reblochon Cheese is creamy, nutty.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw). It's typically aged 2 months to longer. It originates in Greece.
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, Feta Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Feta Cheese and Reblochon Cheese.