Goat Nevat Cheese vs Reblochon Cheese
Goat Nevat Cheese is a semi-soft, artisan goat-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Goat Nevat Cheese?
Goat Nevat is a semi-soft cheese made from pasteurized goat's milk in Spain. It has a creamy flavor that is mild and approachable, making it a favorite among goat cheese enthusiasts. The cheese is crafted with a bloomy rind, which contributes to its sweet aroma. Its artisan production ensures a high-quality texture that is both smooth and enjoyable. Nevat is typically enjoyed on its own or paired with fruits and nuts, complementing its gentle taste. This cheese is exclusively produced in Spain, highlighting its regional specialty. Known also simply as Nevat, it is a testament to the skillful cheese-making traditions of the area.
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 Nevat Cheese and Reblochon Cheese?
- Origin: Goat Nevat Cheese (Spain), Reblochon Cheese (France)
- Milk type: Goat Nevat Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Goat Nevat Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Goat Nevat Cheese (semi-soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Goat Nevat Cheese (bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Goat Nevat Cheese (creamy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Goat Nevat Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft, artisan | Ivory-colored, creamy and supple |
| Rind | Bloomy | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Creamy | Creamy, nutty |
Taste Comparison: Does Goat Nevat Cheese Taste Like Reblochon Cheese?
Goat Nevat Cheese reads as creamy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Goat Nevat Cheese for Reblochon Cheese?
Goat Nevat Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Goat Nevat Cheese reads as creamy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Goat Nevat Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with Goat Nevat Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Goat Nevat Cheese suits recipes that want creamy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Goat Nevat Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Goat Nevat Cheese originates in Spain, while Reblochon Cheese comes from France. Goat Nevat Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Goat Nevat Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Goat Nevat Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Goat Nevat Cheese taste like Reblochon Cheese?
Goat Nevat Cheese reads as creamy, while Reblochon Cheese is creamy, nutty.
What is Goat Nevat Cheese made of?
Goat Nevat Cheese is made from goat milk (pasteurized). It originates in Spain.
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 Nevat Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Goat Nevat Cheese is semi-soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.