Pljevlja Cheese vs Reblochon Cheese
Pljevlja Cheese
Reblochon Cheese
Pljevlja Cheese is a soft to semihard cow or sheep-milk cheese from Montenegro, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Pljevlja Cheese and Reblochon Cheese?
- Origin: Pljevlja Cheese (Montenegro), Reblochon Cheese (France)
- Milk type: Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pljevlja Cheese (Soft to semihard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Pljevlja Cheese (4 to 8 weeks), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Pljevlja Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Montenegro | France |
| Specific Origin | Northern Montenegro, Municipality Of Pljevlja | Haute-Savoie And Savoie |
| Milk Type | Sheep’s milk, cow’s milk, mixed | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft to semihard | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | 4 to 8 weeks | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Pljevlja Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pljevlja Cheese at 4 to 8 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Pljevlja Cheese for Reblochon Cheese?
Pljevlja Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to semihard bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Pljevlja Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to semihard cheese, go with Pljevlja 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 Pljevlja Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pljevlja Cheese originates in Montenegro, while Reblochon Cheese comes from France. Pljevlja Cheese is made from cow or sheep milk; Reblochon Cheese uses cow. Aging also differs: Pljevlja Cheese is typically aged 4 to 8 weeks, Reblochon Cheese 3 to 4 months.
Is Pljevlja Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pljevlja Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pljevlja Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
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, Pljevlja Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pljevlja Cheese is soft to semihard, while Reblochon Cheese is ivory-colored, creamy and supple.