Mohant Cheese vs Reblochon Cheese
Mohant Cheese is a dense, spreadable, and creamy cow-milk cheese from Slovenia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Mohant Cheese?
Mohant is a semi-soft cheese from Bohinj in Slovenia with protected geographical origin status. It is known for an aggressive smell and a sharp, piquant taste that stops short of burning and can turn slightly bitter.
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 Mohant Cheese and Reblochon Cheese?
- Origin: Mohant Cheese (Slovenia), Reblochon Cheese (France)
- Texture: Mohant Cheese (Dense, spreadable, and creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Mohant Cheese (1 to 2 months), Reblochon Cheese (3 to 4 months)
- Taste: Mohant Cheese (Tangy, sharp, and can be slightly bitter), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Mohant Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Slovenia | France |
| Specific Origin | Bohinj Valley | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Dense, spreadable, and creamy | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 1 to 2 months | 3 to 4 months |
| Taste | Tangy, sharp, and can be slightly bitter | Creamy, nutty |
Taste Comparison: Does Mohant Cheese Taste Like Reblochon Cheese?
Mohant Cheese reads as tangy, sharp, and can be slightly bitter, while Reblochon Cheese brings creamy, nutty character. More specifically, Mohant Cheese shows result of proteolysis and lipolysis, known for its distinctive, strong smell, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Mohant Cheese at 1 to 2 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Mohant Cheese for Reblochon Cheese?
In most recipes, Mohant Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dense, spreadable, and creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Mohant Cheese reads as tangy, sharp, and can be slightly bitter while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Mohant Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a dense, spreadable, and creamy cheese, go with Mohant Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Mohant Cheese suits recipes that want tangy, sharp, and can be slightly bitter 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 Mohant Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Mohant Cheese originates in Slovenia, while Reblochon Cheese comes from France. Aging also differs: Mohant Cheese is typically aged 1 to 2 months, Reblochon Cheese 3 to 4 months.
Is Mohant Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mohant Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mohant Cheese taste like Reblochon Cheese?
Mohant Cheese reads as tangy, sharp, and can be slightly bitter, while Reblochon Cheese is creamy, nutty.
What is Mohant Cheese made of?
Mohant Cheese is made from cow milk (raw), using animal rennet. It's typically aged 1 to 2 months. It originates in Slovenia.
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, Mohant Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mohant Cheese is dense, spreadable, and creamy, while Reblochon Cheese is ivory-colored, creamy and supple.