Njeguški Cheese vs Reblochon Cheese
Njeguški Cheese is a hard sheep-milk cheese from Montenegro, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Njeguški Cheese?
Njeguški sir is a traditional cheese from Njeguši, Montenegro, made from a mix of cow's and sheep's milk. It is aged in a mixture of oil and ash, which gives it a distinctive smoky flavor and a firm texture. Njeguški sir is often used in regional dishes or served with prosciutto.
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 Njeguški Cheese and Reblochon Cheese?
- Origin: Njeguški Cheese (Montenegro), Reblochon Cheese (France)
- Milk type: Njeguški Cheese (Sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Njeguški Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Njeguški Cheese (Golden-yellow crust), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Njeguški Cheese (4 weeks minimum, 90-150 days for olive oil matured), Reblochon Cheese (3 to 4 months)
- Taste: Njeguški Cheese (Slightly sour-milky, moderately salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Njeguški Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Montenegro | France |
| Specific Origin | Njeguški, Lovćen Mountains | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | Golden-yellow crust | Yellow-orange covered with a thin white mold |
| Aging | 4 weeks minimum, 90-150 days for olive oil matured | 3 to 4 months |
| Taste | Slightly sour-milky, moderately salty | Creamy, nutty |
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Where to buy Njeguški Cheese and Reblochon Cheese
Njeguški Cheese
Reblochon Cheese
Taste Comparison: Does Njeguški Cheese Taste Like Reblochon Cheese?
Njeguški Cheese reads as slightly sour-milky, moderately salty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Njeguški Cheese at 4 weeks minimum, 90-150 days for olive oil matured develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Njeguški Cheese for Reblochon Cheese?
Njeguški Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Njeguški Cheese reads as slightly sour-milky, moderately salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Njeguški Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Njeguški Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Njeguški Cheese suits recipes that want slightly sour-milky, moderately salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Njeguški Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Njeguški Cheese originates in Montenegro, while Reblochon Cheese comes from France. Njeguški Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Njeguški Cheese is typically aged 4 weeks minimum, 90-150 days for olive oil matured, Reblochon Cheese 3 to 4 months.
Is Njeguški Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Njeguški Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Njeguški Cheese taste like Reblochon Cheese?
Njeguški Cheese reads as slightly sour-milky, moderately salty, while Reblochon Cheese is creamy, nutty.
What is Njeguški Cheese made of?
Njeguški Cheese is made from sheep milk. It's typically aged 4 weeks minimum, 90-150 days for olive oil matured. It originates in Montenegro.
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, Njeguški Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Njeguški Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Njeguški Cheese and Reblochon Cheese.