Raw Milk Feta Cheese vs Reblochon Cheese

Raw Milk Feta Cheese is a firm, artisan, brined goat-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Raw Milk Feta Cheese?

Raw Milk Feta is a firm, brined cheese made from unpasteurized goat's milk. It is traditionally white in color and does not have a rind. This artisan cheese offers a creamy and salty flavor, making it a popular choice for salads and Mediterranean dishes. Its aroma is mild and milky, complementing its straightforward taste profile. Known also as Raw Milk Goat Feta or Goat Milk Feta, this cheese is appreciated for its simplicity and fresh taste.

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 Raw Milk Feta Cheese and Reblochon Cheese?

• Milk type: Raw Milk Feta Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Raw Milk Feta Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Raw Milk Feta Cheese (firm, artisan, brined), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Raw Milk Feta Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Taste: Raw Milk Feta Cheese (creamy, salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Raw Milk Feta Cheese Taste Like Reblochon Cheese?

Raw Milk Feta Cheese reads as creamy, salty, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Raw Milk Feta Cheese for Reblochon Cheese?

Raw Milk Feta Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, artisan, brined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Raw Milk Feta Cheese reads as creamy, salty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Raw Milk Feta Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, artisan, brined cheese, go with Raw Milk Feta Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Raw Milk Feta Cheese suits recipes that want creamy, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Raw Milk Feta Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Raw Milk Feta Cheese is made from goat milk; Reblochon Cheese uses cow.

Is Raw Milk Feta Cheese similar to Reblochon Cheese?

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

Can I substitute Raw Milk Feta Cheese for Reblochon Cheese?

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

Does Raw Milk Feta Cheese taste like Reblochon Cheese?

Raw Milk Feta Cheese reads as creamy, salty, while Reblochon Cheese is creamy, nutty.

What is Raw Milk Feta Cheese made of?

Raw Milk Feta Cheese is made from goat milk (unpasteurized).

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, Raw Milk Feta Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Raw Milk Feta Cheese is firm, artisan, brined, while Reblochon Cheese is ivory-colored, creamy and supple.