Mâconnais Cheese vs Reblochon Cheese

Mâconnais Cheese is a soft, homogenous, creamy, firm, smooth goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Mâconnais Cheese?

Mâconnais is a small goat's milk cheese from Burgundy, France, sometimes made with a mix of goat's and cow's milk. It is shaped like a little truncated cone and has held AOC certification since 2005.

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 Mâconnais Cheese and Reblochon Cheese?

• Milk type: Mâconnais Cheese (Goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Texture: Mâconnais Cheese (Soft, homogenous, creamy, firm, smooth), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Mâconnais Cheese (Covered mainly with geotrichum; may develop blue penicillium marks), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Mâconnais Cheese (Minimum ripening period results in a weight of 50 to 65 g), Reblochon Cheese (3 to 4 months)
• Taste: Mâconnais Cheese (salty, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Mâconnais Cheese Taste Like Reblochon Cheese?

Mâconnais Cheese reads as salty, tangy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Mâconnais Cheese at minimum ripening period results in a weight of 50 to 65 g develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Mâconnais Cheese for Reblochon Cheese?

Mâconnais Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, homogenous, creamy, firm, smooth bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Mâconnais Cheese reads as salty, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Mâconnais Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, homogenous, creamy, firm, smooth cheese, go with Mâconnais Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Mâconnais Cheese suits recipes that want salty, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Mâconnais Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Mâconnais Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Mâconnais Cheese is typically aged minimum ripening period results in a weight of 50 to 65 g, Reblochon Cheese 3 to 4 months.

Is Mâconnais Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Mâconnais Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Mâconnais Cheese taste like Reblochon Cheese?

Mâconnais Cheese reads as salty, tangy, while Reblochon Cheese is creamy, nutty.

What is Mâconnais Cheese made of?

Mâconnais Cheese is made from goat milk (raw), using small amount added rennet. It's typically aged minimum ripening period results in a weight of 50 to 65 g. 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, Mâconnais Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mâconnais Cheese is soft, homogenous, creamy, firm, smooth, while Reblochon Cheese is ivory-colored, creamy and supple.