Le Lacandou Cheese vs Reblochon Cheese
Le Lacandou Cheese is a soft, artisan sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Le Lacandou Cheese?
Le Lacandou is a soft, artisan cheese from the Aveyron region in France, made from unpasteurized sheep's milk. It has a fat content of 45%, contributing to its creamy and smooth texture. The cheese is pale yellow with a natural rind. In terms of flavor, it offers a fruity taste that makes it quite pleasant. Its aroma is grassy, reminiscent of the pastoral landscapes where the sheep graze. This combination of flavors and scents makes Le Lacandou an enjoyable choice for cheese enthusiasts.
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 Le Lacandou Cheese and Reblochon Cheese?
- Milk type: Le Lacandou Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Le Lacandou Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Le Lacandou Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Le Lacandou Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Le Lacandou Cheese (fruity), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Le Lacandou Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Aveyron | Haute-Savoie And Savoie |
| Milk Type | Sheep'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 | Fruity | Creamy, nutty |
Taste Comparison: Does Le Lacandou Cheese Taste Like Reblochon Cheese?
Le Lacandou Cheese reads as fruity, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Le Lacandou Cheese for Reblochon Cheese?
Le Lacandou 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, Le Lacandou Cheese reads as fruity while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Le Lacandou 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 Le Lacandou Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Le Lacandou Cheese suits recipes that want fruity 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 Le Lacandou Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Le Lacandou Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Le Lacandou Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Le Lacandou Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Le Lacandou Cheese taste like Reblochon Cheese?
Le Lacandou Cheese reads as fruity, while Reblochon Cheese is creamy, nutty.
What is Le Lacandou Cheese made of?
Le Lacandou Cheese is made from sheep 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, Le Lacandou Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Le Lacandou Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.