Ġbejna Cheese vs Reblochon Cheese

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

What Is Ġbejna Cheese?

Ġbejna is a small, traditional cheese from Malta made from sheep's or goat’s milk. It can be found fresh, dried, or peppered, with each variety offering a different texture and taste. Fresh Ġbejna is soft and creamy, while dried Ġbejna is harder and saltier, often used grated over dishes.

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 Ġbejna Cheese and Reblochon Cheese?

• Origin: Ġbejna Cheese (Malta), Reblochon Cheese (France)
• Milk type: Ġbejna Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
• Texture: Ġbejna Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Ġbejna Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Ġbejna Cheese (Fresh within 24 hours), Reblochon Cheese (3 to 4 months)
• Taste: Ġbejna Cheese (Savory), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Ġbejna Cheese Taste Like Reblochon Cheese?

Ġbejna Cheese reads as savory, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Ġbejna Cheese at fresh within 24 hours develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Ġbejna Cheese for Reblochon Cheese?

Ġbejna 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, Ġbejna Cheese reads as savory while Reblochon Cheese brings creamy, nutty notes.

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

Frequently Asked Questions

Is Ġbejna Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Ġbejna Cheese originates in Malta, while Reblochon Cheese comes from France. Ġbejna Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Ġbejna Cheese is typically aged fresh within 24 hours, Reblochon Cheese 3 to 4 months.

Is Ġbejna Cheese similar to Reblochon Cheese?

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

Can I substitute Ġbejna Cheese for Reblochon Cheese?

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

Does Ġbejna Cheese taste like Reblochon Cheese?

Ġbejna Cheese reads as savory, while Reblochon Cheese is creamy, nutty.

What is Ġbejna Cheese made of?

Ġbejna Cheese is made from goat or sheep milk (raw), using natural animal rennet. It's typically aged fresh within 24 hours. It originates in Malta.

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, Ġbejna Cheese or Reblochon Cheese?

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

See full profiles: Ġbejna Cheese and Reblochon Cheese.

Related Comparisons