Goat Cheese vs Reblochon Cheese
Goat Cheese is a soft, semihard or hard goat-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Goat Cheese?
Goat cheese, also called chèvre, is cheese made from goat's milk. It is produced around the world in styles ranging from fresh and soft to aged and hard, and is known for the tart, goaty flavor that comes from the milk's medium-chain fatty acids.
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 Goat Cheese and Reblochon Cheese?
- Milk type: Goat Cheese (goat), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Goat Cheese (soft, semihard or hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Goat Cheese (tart, goaty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Goat Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Worldwide | Haute-Savoie And Savoie |
| Milk Type | Goat | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft, semihard or hard | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Tart, goaty | Creamy, nutty |
Taste Comparison: Does Goat Cheese Taste Like Reblochon Cheese?
Goat Cheese reads as tart, goaty, while Reblochon Cheese brings creamy, nutty character. More specifically, Goat Cheese shows tart goat character from caproic and caprylic fatty acids, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Goat Cheese for Reblochon Cheese?
Goat Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, semihard or hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Goat Cheese reads as tart, goaty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Goat Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semihard or hard cheese, go with Goat Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Goat Cheese suits recipes that want tart, goaty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Goat Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Goat Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Goat Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Goat Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Goat Cheese taste like Reblochon Cheese?
Goat Cheese reads as tart, goaty, while Reblochon Cheese is creamy, nutty.
What is Goat Cheese made of?
Goat Cheese is made from goat milk.
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 Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Goat Cheese is soft, semihard or hard, while Reblochon Cheese is ivory-colored, creamy and supple.