Queijo de Évora vs Reblochon Cheese

Q: Is Queijo de Évora the same as Reblochon Cheese?

No. Queijo de Évora and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queijo de Évora for Reblochon Cheese?

In most recipes you can swap Queijo de Évora for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Does Queijo de Évora taste like Reblochon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Queijo de Évora or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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 Évora is a PDO ewe's milk cheese from Évora, in Portugal's Alentejo. It is cured, hard or semi-hard, yellowish in color, and known for a slightly acidic flavor with a light peppery bite.

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 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	Évora, Alentejo, Portugal	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.