Figue Cheese vs Reblochon Cheese
Figue 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 Figue Cheese?
Figue is a soft, artisan cheese made from unpasteurized goat's milk in the Provence region of France. It has a creamy white color and a natural rind. Known for its full-flavored and sour taste, Figue offers a rich experience for those who enjoy goat's milk cheeses. Its aromatic, milky scent enhances its appeal, making it a favorite among cheese enthusiasts. The cheese is often shaped like a small fig, which is reflected in its name. Enjoy it on a cheese board or paired with fresh bread and a glass of wine to appreciate its flavorful profile.
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 Figue Cheese and Reblochon Cheese?
- Milk type: Figue Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Figue Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Figue Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Figue Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Figue Cheese (full-flavored, sour), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Figue Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Provence | 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 | Full-flavored, sour | Creamy, nutty |
Taste Comparison: Does Figue Cheese Taste Like Reblochon Cheese?
Figue Cheese reads as full-flavored, sour, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Figue Cheese for Reblochon Cheese?
Figue 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, Figue Cheese reads as full-flavored, sour while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Figue 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 Figue Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Figue Cheese suits recipes that want full-flavored, sour notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
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Frequently Asked Questions
Is Figue Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Figue Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Figue Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Figue Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Figue Cheese taste like Reblochon Cheese?
Figue Cheese reads as full-flavored, sour, while Reblochon Cheese is creamy, nutty.
What is Figue Cheese made of?
Figue 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, Figue Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Figue Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.