Pigouille Cheese vs Reblochon Cheese
Pigouille 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 Pigouille Cheese?
Pigouille is a soft, artisan cheese made from unpasteurized sheep's milk in the Charentes region of France. It has an ivory color and a mold-ripened rind, giving it a rustic appearance and a barnyardy aroma. The flavor profile combines acidic, salty, sweet, and tangy notes, creating a balanced taste experience. The cheese's soft texture makes it ideal for spreading on bread or crackers. Pigouille is a great choice for those who enjoy rich and slightly pungent cheeses. It pairs well with a light white wine or a crisp cider.
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 Pigouille Cheese and Reblochon Cheese?
- Milk type: Pigouille Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Pigouille Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Pigouille Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Pigouille Cheese (mold ripened), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Pigouille Cheese (acidic, salty, sweet, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pigouille Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Charentes | 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 | Mold ripened | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, salty, sweet, tangy | Creamy, nutty |
Taste Comparison: Does Pigouille Cheese Taste Like Reblochon Cheese?
Pigouille Cheese reads as acidic, salty, sweet, tangy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Pigouille Cheese for Reblochon Cheese?
Pigouille 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, Pigouille Cheese reads as acidic, salty, sweet, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pigouille 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 Pigouille Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pigouille Cheese suits recipes that want acidic, salty, sweet, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pigouille Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pigouille Cheese is made from sheep milk; Reblochon Cheese uses cow.
Is Pigouille Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pigouille Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pigouille Cheese taste like Reblochon Cheese?
Pigouille Cheese reads as acidic, salty, sweet, tangy, while Reblochon Cheese is creamy, nutty.
What is Pigouille Cheese made of?
Pigouille 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, Pigouille Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pigouille Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.