Bica de Queijo vs Reblochon Cheese
Bica de Queijo is a semi-soft, artisan cow, goat, and sheep-milk cheese from Portugal, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Bica de Queijo?
Bica de Queijo is a semi-soft, artisan cheese from Póvoa de Lanhoso in Portugal. It is crafted using a blend of cow's, goat's, and sheep's unpasteurized milk, giving it a rich and creamy texture. With a 45% fat content, the cheese offers a buttery, mild, and slightly salty flavor profile. The aroma is notably goaty, adding an earthy character to its taste. Bica de Queijo is ivory in color and features a natural rind, contributing to its rustic appearance. It is known by several alternative names, including Queijo de Bica and Bolsa de queso. This cheese captures the traditional Portuguese cheese-making techniques, offering a taste of the region's heritage.
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 Bica de Queijo and Reblochon Cheese?
- Origin: Bica de Queijo (Portugal), Reblochon Cheese (France)
- Milk type: Bica de Queijo (cow's, goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Bica de Queijo (unpasteurized), Reblochon Cheese (Raw)
- Texture: Bica de Queijo (semi-soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Bica de Queijo (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Bica de Queijo (buttery, mild, salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Bica de Queijo | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Portugal | France |
| Specific Origin | Póvoa De Lanhoso | Haute-Savoie And Savoie |
| Milk Type | Cow's, goat's and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-soft, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery, mild, salty | Creamy, nutty |
Taste Comparison: Does Bica de Queijo Taste Like Reblochon Cheese?
Bica de Queijo reads as buttery, mild, salty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Bica de Queijo for Reblochon Cheese?
Bica de Queijo can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bica de Queijo reads as buttery, mild, salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Bica de Queijo or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with Bica de Queijo. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bica de Queijo suits recipes that want buttery, mild, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Bica de Queijo the same as Reblochon Cheese?
No, they're distinct cheeses. Bica de Queijo originates in Portugal, while Reblochon Cheese comes from France. Bica de Queijo is made from cow, goat, and sheep milk; Reblochon Cheese uses cow.
Is Bica de Queijo similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bica de Queijo for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Bica de Queijo taste like Reblochon Cheese?
Bica de Queijo reads as buttery, mild, salty, while Reblochon Cheese is creamy, nutty.
What is Bica de Queijo made of?
Bica de Queijo is made from cow, goat, and sheep milk (unpasteurized). It originates in Portugal.
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, Bica de Queijo or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bica de Queijo is semi-soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.