Mascares Cheese vs Reblochon Cheese
Mascares Cheese is a fresh soft, artisan goat and sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Mascares Cheese?
Mascares is a fresh, soft cheese made from a blend of goat's and sheep's milk in the Provencale region of France. It has a creamy white interior and is traditionally wrapped in leaves, which adds a touch of rustic appeal. The cheese offers an earthy aroma with floral notes, suggesting a connection to the natural surroundings where it is produced. Its texture is smooth and spreadable, making it ideal for pairing with crusty bread or crackers. The flavor is mild yet tangy, with a subtle hint of sweetness. Mascares is best enjoyed fresh to appreciate its delicate balance of flavors and aromas.
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 Mascares Cheese and Reblochon Cheese?
- Milk type: Mascares Cheese (goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Mascares Cheese (fresh soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Mascares Cheese (leaf wrapped), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Side-by-Side Comparison
| Mascares Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Provencale | Haute-Savoie And Savoie |
| Milk Type | Goat's and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Fresh soft, artisan | Ivory-colored, creamy and supple |
| Rind | Leaf wrapped | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Mascares Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute Mascares Cheese for Reblochon Cheese?
Mascares Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Mascares Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh soft, artisan cheese, go with Mascares Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Mascares Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Mascares Cheese is made from goat and sheep milk; Reblochon Cheese uses cow.
Is Mascares Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mascares Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Mascares Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Mascares Cheese made of?
Mascares Cheese is made from goat and sheep milk. 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, Mascares Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mascares Cheese is fresh soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.