P'tit Basque Cheese vs Reblochon Cheese

P'tit Basque Cheese is a semi-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 P'tit Basque Cheese?

P'tit Basque is a French sheep's milk cheese that Lactalis introduced in 1997, sold in small wheels of about 1.25 lb (0.57 kg). It ages for 70 days, smells pungent, and tastes mild for a sheep's milk cheese.

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 P'tit Basque Cheese and Reblochon Cheese?

• Milk type: P'tit Basque Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: P'tit Basque Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: P'tit Basque Cheese (semi-soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: P'tit Basque Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: P'tit Basque Cheese (70 days), Reblochon Cheese (3 to 4 months)
• Taste: P'tit Basque Cheese (creamy, nutty, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does P'tit Basque Cheese Taste Like Reblochon Cheese?

P'tit Basque Cheese reads as creamy, nutty, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, P'tit Basque Cheese shows mild for a sheep's milk cheese, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. P'tit Basque Cheese at 70 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute P'tit Basque Cheese for Reblochon Cheese?

P'tit Basque Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, P'tit Basque Cheese reads as creamy, nutty, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, P'tit Basque Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with P'tit Basque Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, P'tit Basque Cheese suits recipes that want creamy, nutty, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is P'tit Basque Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. P'tit Basque Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: P'tit Basque Cheese is typically aged 70 days, Reblochon Cheese 3 to 4 months.

Is P'tit Basque Cheese similar to Reblochon Cheese?

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

Can I substitute P'tit Basque Cheese for Reblochon Cheese?

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

Does P'tit Basque Cheese taste like Reblochon Cheese?

P'tit Basque Cheese reads as creamy, nutty, sweet, while Reblochon Cheese is creamy, nutty.

What is P'tit Basque Cheese made of?

P'tit Basque Cheese is made from sheep milk (pasteurized). It's typically aged 70 days. 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, P'tit Basque Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. P'tit Basque Cheese is semi-soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.