Queso del Montsec vs Reblochon Cheese
Queso del Montsec is a soft, artisan goat-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queso del Montsec?
Queso del Montsec is a soft, artisan cheese made from unpasteurized goat's milk in Catalonia, Spain. Known for its natural rind, this cheese offers a spicy, herbaceous flavor profile. Its aroma is earthy and grassy, reflecting the rich landscape where the goats graze. The texture is soft, making it an excellent choice for spreading on bread or pairing with fruits and nuts. As it matures, the flavors become more pronounced, providing a satisfying experience for cheese enthusiasts. This cheese is a product of traditional cheese-making techniques, capturing the essence of its regional origins.
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 Queso del Montsec and Reblochon Cheese?
- Origin: Queso del Montsec (Spain), Reblochon Cheese (France)
- Milk type: Queso del Montsec (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Queso del Montsec (unpasteurized), Reblochon Cheese (Raw)
- Texture: Queso del Montsec (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queso del Montsec (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Queso del Montsec (herbaceous, spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queso del Montsec | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Catalonia | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Herbaceous, spicy | Creamy, nutty |
Taste Comparison: Does Queso del Montsec Taste Like Reblochon Cheese?
Queso del Montsec reads as herbaceous, spicy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Queso del Montsec for Reblochon Cheese?
Queso del Montsec can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queso del Montsec reads as herbaceous, spicy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queso del Montsec or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Queso del Montsec. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso del Montsec suits recipes that want herbaceous, spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queso del Montsec the same as Reblochon Cheese?
No, they're distinct cheeses. Queso del Montsec originates in Spain, while Reblochon Cheese comes from France. Queso del Montsec is made from goat milk; Reblochon Cheese uses cow.
Is Queso del Montsec similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso del Montsec for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Queso del Montsec taste like Reblochon Cheese?
Queso del Montsec reads as herbaceous, spicy, while Reblochon Cheese is creamy, nutty.
What is Queso del Montsec made of?
Queso del Montsec is made from goat milk (unpasteurized). It originates in Spain.
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, Queso del Montsec or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso del Montsec is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.