Picodon de Chevre Cheese vs Reblochon Cheese

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

What Is Picodon de Chevre Cheese?

Picodon de Chevre is a traditional French cheese made from unpasteurized goat's milk. It has a soft, artisan texture and a natural rind. The cheese is typically white in color and offers a flavor that balances sour and sweet notes. Its aroma is notably goaty and pungent, providing a strong sensory experience. Picodon de Chevre is recognized under several protected names, such as Picodon AOC, Picodon PDO, and Picodon AOP, ensuring its quality and regional authenticity. This cheese is often enjoyed on its own or paired with rustic bread and a light wine.

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 Picodon de Chevre Cheese and Reblochon Cheese?

• Milk type: Picodon de Chevre Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Picodon de Chevre Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Picodon de Chevre Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Picodon de Chevre Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Taste: Picodon de Chevre Cheese (sour, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Picodon de Chevre Cheese Taste Like Reblochon Cheese?

Picodon de Chevre Cheese reads as sour, sweet, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Picodon de Chevre Cheese for Reblochon Cheese?

Picodon de Chevre 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, Picodon de Chevre Cheese reads as sour, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Picodon de Chevre 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 Picodon de Chevre Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Picodon de Chevre Cheese suits recipes that want sour, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Picodon de Chevre Cheese the same as Reblochon Cheese?

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

Is Picodon de Chevre Cheese similar to Reblochon Cheese?

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

Can I substitute Picodon de Chevre Cheese for Reblochon Cheese?

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

Does Picodon de Chevre Cheese taste like Reblochon Cheese?

Picodon de Chevre Cheese reads as sour, sweet, while Reblochon Cheese is creamy, nutty.

What is Picodon de Chevre Cheese made of?

Picodon de Chevre 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, Picodon de Chevre Cheese or Reblochon Cheese?

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