Queijo de Cabra Transmontano vs Reblochon Cheese

Queijo de Cabra Transmontano is a closed, semi-hard to extra-hard, not buttery goat-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Queijo de Cabra Transmontano?

Queijo de Cabra Transmontano is a traditional Portuguese cheese made from raw goat's milk. It is produced in the Trás-os-Montes region, specifically in parts of the Bragança and Vila Real districts. The cheese is known for its semi-hard to extra-hard texture and is available in two varieties: Queijo de Cabra Transmontano and Queijo de Cabra Transmontano Velho. The cheese has a closed texture with little creaminess and a few holes, and it is white in color. It has an intense, pleasant aroma and a clean taste with a slight tang. The cheese is ripened for a minimum of 60 to 90 days, depending on the variety. It is protected under the European Union's Protected Designation of Origin (PDO) status.

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 Queijo de Cabra Transmontano and Reblochon Cheese?

• Milk type: Queijo de Cabra Transmontano (Goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Texture: Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days), Reblochon Cheese (3 to 4 months)
• Taste: Queijo de Cabra Transmontano (Clean taste, usually with a slight tang), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Queijo de Cabra Transmontano Taste Like Reblochon Cheese?

Queijo de Cabra Transmontano reads as clean taste, usually with a slight tang, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Queijo de Cabra Transmontano for Reblochon Cheese?

Queijo de Cabra Transmontano can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect closed, semi-hard to extra-hard, not buttery bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queijo de Cabra Transmontano reads as clean taste, usually with a slight tang while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Queijo de Cabra Transmontano or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a closed, semi-hard to extra-hard, not buttery cheese, go with Queijo de Cabra Transmontano. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queijo de Cabra Transmontano suits recipes that want clean taste, usually with a slight tang notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Queijo de Cabra Transmontano the same as Reblochon Cheese?

No, they're distinct cheeses. Queijo de Cabra Transmontano is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Queijo de Cabra Transmontano is typically aged minimum ripening time of 60 to 90 days, Reblochon Cheese 3 to 4 months.

Is Queijo de Cabra Transmontano similar to Reblochon Cheese?

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

Can I substitute Queijo de Cabra Transmontano for Reblochon Cheese?

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

Does Queijo de Cabra Transmontano taste like Reblochon Cheese?

Queijo de Cabra Transmontano reads as clean taste, usually with a slight tang, while Reblochon Cheese is creamy, nutty.

What is Queijo de Cabra Transmontano made of?

Queijo de Cabra Transmontano is made from goat milk (raw), using animal rennet. It's typically aged minimum ripening time of 60 to 90 days.

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, Queijo de Cabra Transmontano or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery, while Reblochon Cheese is ivory-colored, creamy and supple.