Lou Pevre Cheese vs Reblochon Cheese
Lou Pevre Cheese is a soft, processed goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Lou Pevre Cheese?
Lou Pevre is a soft cheese made from unpasteurized goat's milk in the Provence region of France. It has a natural rind and a bright white color. The cheese is known for its acidic flavor, which is typical of goat's milk cheeses. Its aroma is distinctly goaty, adding to its characteristic profile. Lou Pevre's soft, processed texture makes it easily spreadable, ideal for pairing with bread or crackers. Enjoy it as part of a cheese board or in simple dishes that highlight its tangy taste.
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 Lou Pevre Cheese and Reblochon Cheese?
- Milk type: Lou Pevre Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Lou Pevre Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Lou Pevre Cheese (soft, processed), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Lou Pevre Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Lou Pevre Cheese (acidic), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Lou Pevre Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Provence | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, processed | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic | Creamy, nutty |
Taste Comparison: Does Lou Pevre Cheese Taste Like Reblochon Cheese?
Lou Pevre Cheese reads as acidic, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Lou Pevre Cheese for Reblochon Cheese?
Lou Pevre Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, processed bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Lou Pevre Cheese reads as acidic while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Lou Pevre Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, processed cheese, go with Lou Pevre Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Lou Pevre Cheese suits recipes that want acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Lou Pevre Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Lou Pevre Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Lou Pevre Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lou Pevre Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Lou Pevre Cheese taste like Reblochon Cheese?
Lou Pevre Cheese reads as acidic, while Reblochon Cheese is creamy, nutty.
What is Lou Pevre Cheese made of?
Lou Pevre Cheese is made from goat 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, Lou Pevre Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lou Pevre Cheese is soft, processed, while Reblochon Cheese is ivory-colored, creamy and supple.