Pérail Cheese vs Reblochon Cheese
Pérail Cheese
Reblochon Cheese
Pérail Cheese is a soft 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 Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
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 Cheese and Reblochon Cheese?
- Milk type: Pérail Cheese (sheep), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pérail Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Pérail Cheese (2 to 8 weeks), Reblochon Cheese (3 to 4 months)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pérail Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Aveyron, France | Haute-Savoie And Savoie |
| Milk Type | Sheep | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Wrinkly, mainly Geotrichum candidum | Yellow-orange covered with a thin white mold |
| Aging | 2 to 8 weeks | 3 to 4 months |
| Taste | Distinctly sheepy in older cheeses | Creamy, nutty |
Taste Comparison: Does Pérail Cheese Taste Like Reblochon Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Pérail Cheese for Reblochon Cheese?
Pérail 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. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pérail 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 Pérail Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pérail Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pérail Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Reblochon Cheese 3 to 4 months.
Is Pérail Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Reblochon Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Reblochon Cheese is creamy, nutty.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. 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 Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.