Queijo de Évora vs Reblochon Cheese
Queijo de Évora
Reblochon Cheese
Queijo de Évora is a semi-hard sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queijo de Évora?
Queijo de Nisa is a traditional ewe's milk cheese from Portugal. It is a cured cheese with a semi-hard consistency and a white-yellow color. The cheese is known for its small holes and is produced using raw ewe's milk. The production method involves slowly draining the curds after coagulation using cardoon. The cheese is linked to the natural pastures and Mediterranean flora of its region, which contribute to its distinctive characteristics. Queijo de Nisa is recognized as a Protected Designation of Origin (PDO) product. It is produced in several subdistricts in the Alentejo region of Portugal.
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 Évora and Reblochon Cheese?
- Milk type: Queijo de Évora (Ewe's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Queijo de Évora (Semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queijo de Évora (Sealed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Side-by-Side Comparison
| Queijo de Évora | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Subdistricts Of Nisa, Crato, Castelo De Vide, Marvão, Portalegre, Monforte, Arronches, And Alter Do Chão | Haute-Savoie And Savoie |
| Milk Type | Ewe's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Semi-hard | Ivory-colored, creamy and supple |
| Rind | Sealed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Queijo de Évora Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute Queijo de Évora for Reblochon Cheese?
Queijo de Évora can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Queijo de Évora or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Queijo de Évora. 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 Queijo de Évora the same as Reblochon Cheese?
No, they're distinct cheeses. Queijo de Évora is made from sheep milk; Reblochon Cheese uses cow.
Is Queijo de Évora similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Évora for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Évora taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Queijo de Évora made of?
Queijo de Évora is made from sheep milk (raw), using cardoon (cynara cardunculus) rennet.
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 Évora or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo de Évora is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.