Reblochon Cheese vs Rigotte Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Rigotte Cheese is soft, artisan and made from goat milk, originating in France.
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 Cheese?
Rigotte, also known as Rigotte de Condrieu, is a traditional goat's milk cheese from the Parc Naturel Régional du Pilat in the Rhône-Alpes region of France. Made with unpasteurized milk, it has a fat content of 45%, giving it a rich and creamy texture. The cheese is soft and artisan, with an ivory color and a natural rind. Its flavor profile is both acidic and sweet, creating a balanced taste experience. The aroma is distinctly goaty and nutty, adding to its appeal. Rigotte is a fine example of French cheese craftsmanship, celebrated for its simple yet satisfying flavors.
What's the Difference Between Reblochon Cheese and Rigotte Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Rigotte Cheese (goat's milk)
- Milk treatment: Reblochon Cheese (Raw), Rigotte Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Rigotte Cheese (soft, artisan)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Rigotte Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Rigotte Cheese (acidic, sweet)
Side-by-Side Comparison
| Reblochon Cheese | Rigotte Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Haute-Savoie And Savoie | Parc Naturel Régional Du Pilat In The Rhône-Alpes |
| Milk Type | Raw whole cow’s milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Soft, artisan |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Acidic, sweet |
Taste Comparison: Does Reblochon Cheese Taste Like Rigotte Cheese?
Reblochon Cheese reads as creamy, nutty, while Rigotte Cheese brings acidic, sweet character.
Can You Substitute Reblochon Cheese for Rigotte Cheese?
Reblochon Cheese can stand in for Rigotte 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 soft, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Rigotte Cheese brings acidic, sweet notes.
Which Is Better, Reblochon Cheese or Rigotte 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 soft, artisan profile, Rigotte Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Rigotte Cheese fits dishes calling for acidic, sweet.
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Frequently Asked Questions
Is Reblochon Cheese the same as Rigotte Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Rigotte Cheese uses goat.
Is Reblochon Cheese similar to Rigotte Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Rigotte Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Rigotte Cheese?
Reblochon Cheese reads as creamy, nutty, while Rigotte Cheese is acidic, sweet.
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 Cheese made of?
Rigotte Cheese is made from goat milk (unpasteurized). It originates in France.
Which should I choose, Reblochon Cheese or Rigotte Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Rigotte Cheese is soft, artisan.