Monte Enebro Cheese vs Reblochon Cheese

Q: Is Monte Enebro Cheese the same as Reblochon Cheese?

No. Monte Enebro Cheese and Reblochon Cheese are distinct cheeses from Spain and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Monte Enebro Cheese for Reblochon Cheese?

In most recipes you can swap Monte Enebro Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Monte Enebro Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Monte Enebro Cheese is a smooth, dense goat-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Monte Enebro Cheese?

Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between Monte Enebro Cheese and Reblochon Cheese?

Origin: Monte Enebro Cheese (Spain), Reblochon Cheese (France)
Milk type: Monte Enebro Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Monte Enebro Cheese (unpasteurized), Reblochon Cheese (Raw)
Texture: Monte Enebro Cheese (Smooth, dense), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Monte Enebro Cheese (Charcoal-colored), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti), Reblochon Cheese (3 to 4 months)
Taste: Monte Enebro Cheese (Bold, goaty, tang, pleasing spice), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Monte Enebro Cheese	Reblochon Cheese
Country of Origin	Spain	France
Specific Origin	Avila, Southwest Of Madrid	Haute-Savoie And Savoie
Milk Type	Goat's milk	Raw whole cow’s milk
Milk Treatment	Unpasteurized	Raw
Texture	Smooth, dense	Ivory-colored, creamy and supple
Rind	Charcoal-colored	Yellow-orange covered with a thin white mold
Aging	Matured for 30 days after spraying with Penicillium roqueforti	3 to 4 months
Taste	Bold, goaty, tang, pleasing spice	Creamy, nutty

Taste Comparison: Does Monte Enebro Cheese Taste Like Reblochon Cheese?

Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Monte Enebro Cheese for Reblochon Cheese?

Monte Enebro Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Monte Enebro Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Monte Enebro Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Monte Enebro Cheese suits recipes that want bold, goaty, tang, pleasing spice notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Monte Enebro Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Monte Enebro Cheese originates in Spain, while Reblochon Cheese comes from France. Monte Enebro Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Monte Enebro Cheese is typically aged matured for 30 days after spraying with penicillium roqueforti, Reblochon Cheese 3 to 4 months.

Is Monte Enebro Cheese similar to Reblochon Cheese?

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

Can I substitute Monte Enebro Cheese for Reblochon Cheese?

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

Does Monte Enebro Cheese taste like Reblochon Cheese?

Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Reblochon Cheese is creamy, nutty.

What is Monte Enebro Cheese made of?

Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.

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, Monte Enebro Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monte Enebro Cheese is smooth, dense, while Reblochon Cheese is ivory-colored, creamy and supple.