Goat Milk Feta Cheese vs Reblochon Cheese
Goat Milk Feta Cheese is a firm, brined, whey goat-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Goat Milk Feta Cheese?
Goat Milk Feta is a white, rindless cheese made from pasteurized goat's milk. It has a firm texture that is both brined and whey-like, offering a slightly crumbly consistency. The flavor is notably acidic with milky and herbal notes, making it a fresh addition to various dishes. Its aroma is aromatic with a touch of herbs, providing a pleasant scent that complements its taste. With a fat content of 30%, this cheese is rich yet balanced, perfect for salads or as a topping. It's a versatile choice for those who enjoy the tangy taste of feta with a twist from goat's milk.
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 Goat Milk Feta Cheese and Reblochon Cheese?
- Milk type: Goat Milk Feta Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Goat Milk Feta Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Goat Milk Feta Cheese (firm, brined, whey), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Goat Milk Feta Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Goat Milk Feta Cheese (acidic, herbaceous, milky), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Goat Milk Feta Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Firm, brined, whey | Ivory-colored, creamy and supple |
| Rind | Rindless | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, herbaceous, milky | Creamy, nutty |
Taste Comparison: Does Goat Milk Feta Cheese Taste Like Reblochon Cheese?
Goat Milk Feta Cheese reads as acidic, herbaceous, milky, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Goat Milk Feta Cheese for Reblochon Cheese?
Goat Milk Feta Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, brined, whey bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Goat Milk Feta Cheese reads as acidic, herbaceous, milky while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Goat Milk Feta Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm, brined, whey cheese, go with Goat Milk Feta Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Goat Milk Feta Cheese suits recipes that want acidic, herbaceous, milky notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Goat Milk Feta Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Goat Milk Feta Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Goat Milk Feta Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Goat Milk Feta Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Goat Milk Feta Cheese taste like Reblochon Cheese?
Goat Milk Feta Cheese reads as acidic, herbaceous, milky, while Reblochon Cheese is creamy, nutty.
What is Goat Milk Feta Cheese made of?
Goat Milk Feta Cheese is made from goat milk (pasteurized).
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, Goat Milk Feta Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Goat Milk Feta Cheese is firm, brined, whey, while Reblochon Cheese is ivory-colored, creamy and supple.