Reblochon Cheese vs Tomme de Chevre Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tomme de Chevre Cheese is semi-soft, artisan and made from goat milk, originating in France.

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 Is Tomme de Chevre Cheese?

Tomme de Chevre is a semi-soft cheese made from unpasteurized goat's milk, originating from the Haute-Savoie, Abondance, Maurienne, and Tarentaise regions of France. It has a pale yellow color and is known for its fruity flavor, which pairs well with its strong, goaty aroma. The cheese features a bloomy rind, which adds to its artisan character. With a fat content of 45%, Tomme de Chevre is rich yet balanced, offering a delightful taste experience. Its texture is smooth and creamy, making it a great option for a variety of cheese boards or culinary uses.

What's the Difference Between Reblochon Cheese and Tomme de Chevre Cheese?

• Milk type: Reblochon Cheese (Raw whole cow’s milk), Tomme de Chevre Cheese (goat's milk)
• Milk treatment: Reblochon Cheese (Raw), Tomme de Chevre Cheese (unpasteurized)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tomme de Chevre Cheese (semi-soft, artisan)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tomme de Chevre Cheese (bloomy)
• Taste: Reblochon Cheese (creamy, nutty), Tomme de Chevre Cheese (fruity)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Tomme de Chevre Cheese?

Reblochon Cheese reads as creamy, nutty, while Tomme de Chevre Cheese brings fruity character.

Can You Substitute Reblochon Cheese for Tomme de Chevre Cheese?

Reblochon Cheese can stand in for Tomme de Chevre 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 semi-soft, artisan. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tomme de Chevre Cheese brings fruity notes.

Which Is Better, Reblochon Cheese or Tomme de Chevre 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 semi-soft, artisan profile, Tomme de Chevre Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tomme de Chevre Cheese fits dishes calling for fruity.

Frequently Asked Questions

Is Reblochon Cheese the same as Tomme de Chevre Cheese?

No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Tomme de Chevre Cheese uses goat.

Is Reblochon Cheese similar to Tomme de Chevre Cheese?

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

Can I substitute Reblochon Cheese for Tomme de Chevre Cheese?

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

Does Reblochon Cheese taste like Tomme de Chevre Cheese?

Reblochon Cheese reads as creamy, nutty, while Tomme de Chevre Cheese is fruity.

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 Tomme de Chevre Cheese made of?

Tomme de Chevre Cheese is made from goat milk (unpasteurized). It originates in France.

Which should I choose, Reblochon Cheese or Tomme de Chevre Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tomme de Chevre Cheese is semi-soft, artisan.