Pélardon Cheese vs Reblochon Cheese

Q: Is Pélardon Cheese the same as Reblochon Cheese?

No. Pélardon Cheese and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Pélardon Cheese for Reblochon Cheese?

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

Q: Does Pélardon Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Pélardon 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.

Pélardon Cheese

Reblochon Cheese

Pélardon Cheese is a soft goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Pélardon Cheese?

Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.

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 Pélardon Cheese and Reblochon Cheese?

Milk type: Pélardon Cheese (goat), Reblochon Cheese (Raw whole cow’s milk)
Texture: Pélardon Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Pélardon Cheese (bloomy, white mold), Reblochon Cheese (Yellow-orange covered with a thin white mold)

Side-by-Side Comparison

	Pélardon Cheese	Reblochon Cheese
Country of Origin	France	France
Specific Origin	Cévennes Range, Languedoc-Roussillon, France	Haute-Savoie And Savoie
Milk Type	Goat	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	Soft	Ivory-colored, creamy and supple
Rind	Bloomy, white mold	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	—	Creamy, nutty

Taste Comparison: Does Pélardon Cheese Taste Like Reblochon Cheese?

Their flavor profiles are distinct.

Can You Substitute Pélardon Cheese for Reblochon Cheese?

Pélardon 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, Pélardon 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 Pélardon Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pélardon Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Pélardon Cheese is made from goat milk; Reblochon Cheese uses cow.

Is Pélardon Cheese similar to Reblochon Cheese?

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

Can I substitute Pélardon Cheese for Reblochon Cheese?

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

Does Pélardon Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Pélardon Cheese made of?

Pélardon Cheese is made from goat 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, Pélardon Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pélardon Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.