Reblochon Cheese vs Rigotte de Condrieu Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Rigotte de Condrieu Cheese is firm and smooth and made from goat milk.
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 Is Rigotte de Condrieu Cheese?
Rigotte de Condrieu is a small goat's milk cheese from the Lyonnaise region of France, named after the town of Condrieu. It has held French AOC status since 2008 and European PDO protection since November 2013.
What's the Difference Between Reblochon Cheese and Rigotte de Condrieu Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Rigotte de Condrieu Cheese (Goat's milk)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Rigotte de Condrieu Cheese (Firm and smooth)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Rigotte de Condrieu Cheese (Delicate surface flora of ivory, white, and blue mold)
- Aging: Reblochon Cheese (3 to 4 months), Rigotte de Condrieu Cheese (Minimum maturation period of 8 days)
- Taste: Reblochon Cheese (creamy, nutty), Rigotte de Condrieu Cheese (Mix of hazelnut, vegetation, and whey, moderately salty)
Side-by-Side Comparison
| Reblochon Cheese | Rigotte de Condrieu Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Lyonnaise Region, France |
| Milk Type | Raw whole cow’s milk | Goat's milk |
| Milk Treatment | Raw | Raw, full-fat |
| Texture | Ivory-colored, creamy and supple | Firm and smooth |
| Rind | Yellow-orange covered with a thin white mold | Delicate surface flora of ivory, white, and blue mold |
| Aging | 3 to 4 months | Minimum maturation period of 8 days |
| Taste | Creamy, nutty | Mix of hazelnut, vegetation, and whey, moderately salty |
Taste Comparison: Does Reblochon Cheese Taste Like Rigotte de Condrieu Cheese?
Reblochon Cheese reads as creamy, nutty, while Rigotte de Condrieu Cheese brings mix of hazelnut, vegetation, and whey, moderately salty character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Rigotte de Condrieu Cheese leans toward hazelnut, vegetation, whey. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Rigotte de Condrieu Cheese at minimum maturation period of 8 days.
Can You Substitute Reblochon Cheese for Rigotte de Condrieu Cheese?
Reblochon Cheese can stand in for Rigotte de Condrieu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for firm and smooth. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Rigotte de Condrieu Cheese brings mix of hazelnut, vegetation, and whey, moderately salty notes.
Which Is Better, Reblochon Cheese or Rigotte de Condrieu Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a firm and smooth profile, Rigotte de Condrieu Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Rigotte de Condrieu Cheese fits dishes calling for mix of hazelnut, vegetation, and whey, moderately salty.
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Frequently Asked Questions
Is Reblochon Cheese the same as Rigotte de Condrieu Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Rigotte de Condrieu Cheese uses goat. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Rigotte de Condrieu Cheese minimum maturation period of 8 days.
Is Reblochon Cheese similar to Rigotte de Condrieu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Rigotte de Condrieu Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Rigotte de Condrieu Cheese?
Reblochon Cheese reads as creamy, nutty, while Rigotte de Condrieu Cheese is mix of hazelnut, vegetation, and whey, moderately salty.
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.
What is Rigotte de Condrieu Cheese made of?
Rigotte de Condrieu Cheese is made from goat milk (raw, full-fat). It's typically aged minimum maturation period of 8 days.
Which should I choose, Reblochon Cheese or Rigotte de Condrieu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Rigotte de Condrieu Cheese is firm and smooth.