Pule Cheese vs Reblochon Cheese
Pule Cheese is a artisan cheese from Serbia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
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 Pule Cheese and Reblochon Cheese?
- Origin: Pule Cheese (Serbia), Reblochon Cheese (France)
- Milk type: Pule Cheese (donkey's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pule Cheese (artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Pule Cheese (nutty and earthy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pule Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Serbia | France |
| Specific Origin | Zasavica | Haute-Savoie And Savoie |
| Milk Type | Donkey's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Artisan | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Nutty and earthy | Creamy, nutty |
Taste Comparison: Does Pule Cheese Taste Like Reblochon Cheese?
Pule Cheese reads as nutty and earthy, while Reblochon Cheese brings creamy, nutty character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Pule Cheese for Reblochon Cheese?
Pule Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pule Cheese reads as nutty and earthy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pule Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pule Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pule Cheese originates in Serbia, while Reblochon Cheese comes from France.
Is Pule Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pule Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pule Cheese taste like Reblochon Cheese?
Pule Cheese reads as nutty and earthy, while Reblochon Cheese is creamy, nutty.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
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, Pule Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Reblochon Cheese is ivory-colored, creamy and supple.