Pate de Fromage Cheese vs Reblochon Cheese
Pate de Fromage Cheese is a soft goat or sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pate de Fromage Cheese?
Pâte de Fromage is a French cheese made from either goat's or sheep's milk and has a fat content of 50%. It is known for its soft texture, making it easy to spread or enjoy on its own. The cheese has a creamy flavor with a gentle tang, typical of goat's and sheep's milk cheeses. Its mild taste allows it to pair well with a variety of foods, enhancing both simple and more elaborate dishes. Whether enjoyed on a crusty baguette or as part of a cheese platter, Pâte de Fromage offers a pleasing taste experience.
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 Pate de Fromage Cheese and Reblochon Cheese?
- Milk type: Pate de Fromage Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pate de Fromage Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
Side-by-Side Comparison
| Pate de Fromage Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Goat's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Pate de Fromage Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute Pate de Fromage Cheese for Reblochon Cheese?
Pate de Fromage Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Pate de Fromage Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Pate de Fromage Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Pate de Fromage Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pate de Fromage Cheese is made from goat or sheep milk; Reblochon Cheese uses cow.
Is Pate de Fromage Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pate de Fromage Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pate de Fromage Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pate de Fromage Cheese made of?
Pate de Fromage Cheese is made from goat or 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, Pate de Fromage Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pate de Fromage Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.