Pelardon des Cevennes Cheese vs Reblochon Cheese
Pelardon des Cevennes Cheese is a soft, soft-ripened goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pelardon des Cevennes Cheese?
Pelardon des Cevennes is a traditional French cheese made from unpasteurized goat's milk in the Languedoc region. This soft, soft-ripened cheese has a natural rind and is characterized by its white color. It offers an acidic, fruity flavor that is complemented by its distinct goaty aroma. The texture is creamy and smooth, making it an excellent choice for those who enjoy soft cheeses. Pelardon des Cevennes is typically enjoyed on its own or paired with fresh bread and a light wine. Its simple production and natural ingredients highlight the classic cheese-making traditions of the region.
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 Pelardon des Cevennes Cheese and Reblochon Cheese?
- Milk type: Pelardon des Cevennes Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Pelardon des Cevennes Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Pelardon des Cevennes Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Pelardon des Cevennes Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Pelardon des Cevennes Cheese (acidic, fruity), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pelardon des Cevennes Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Languedoc | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, fruity | Creamy, nutty |
Taste Comparison: Does Pelardon des Cevennes Cheese Taste Like Reblochon Cheese?
Pelardon des Cevennes Cheese reads as acidic, fruity, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Pelardon des Cevennes Cheese for Reblochon Cheese?
Pelardon des Cevennes Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pelardon des Cevennes Cheese reads as acidic, fruity while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pelardon des Cevennes Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Pelardon des Cevennes Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pelardon des Cevennes Cheese suits recipes that want acidic, fruity notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pelardon des Cevennes Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pelardon des Cevennes Cheese is made from goat milk; Reblochon Cheese uses cow.
Is Pelardon des Cevennes Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pelardon des Cevennes Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pelardon des Cevennes Cheese taste like Reblochon Cheese?
Pelardon des Cevennes Cheese reads as acidic, fruity, while Reblochon Cheese is creamy, nutty.
What is Pelardon des Cevennes Cheese made of?
Pelardon des Cevennes Cheese is made from goat milk (unpasteurized). 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, Pelardon des Cevennes Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pelardon des Cevennes Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.