Pérail de Brebis Cheese vs Reblochon Cheese
Pérail de Brebis Cheese is a soft, artisan sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pérail de Brebis Cheese?
Pérail de Brebis is a traditional French cheese made from unpasteurized sheep's milk. It has a soft and creamy texture, making it an artisan favorite. The cheese offers a full-flavored and strong taste, characteristic of sheep's milk cheeses. Its aroma is notably goaty, adding to its bold profile. The cheese has a pale yellow color, indicative of its creamy composition. Known also as Perail or Pérail, this cheese is enjoyed for its rich and assertive taste.
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 Pérail de Brebis Cheese and Reblochon Cheese?
- Milk type: Pérail de Brebis Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Pérail de Brebis Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Pérail de Brebis Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Pérail de Brebis Cheese (full-flavored, strong), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pérail de Brebis Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Full-flavored, strong | Creamy, nutty |
Taste Comparison: Does Pérail de Brebis Cheese Taste Like Reblochon Cheese?
Pérail de Brebis Cheese reads as full-flavored, strong, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Pérail de Brebis Cheese for Reblochon Cheese?
Pérail de Brebis Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pérail de Brebis Cheese reads as full-flavored, strong while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pérail de Brebis Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Pérail de Brebis Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pérail de Brebis Cheese suits recipes that want full-flavored, strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pérail de Brebis Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pérail de Brebis Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Pérail de Brebis Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail de Brebis Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail de Brebis Cheese taste like Reblochon Cheese?
Pérail de Brebis Cheese reads as full-flavored, strong, while Reblochon Cheese is creamy, nutty.
What is Pérail de Brebis Cheese made of?
Pérail de Brebis Cheese is made from sheep 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, Pérail de Brebis Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail de Brebis Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.