Blu di Bufala Cheese vs Reblochon Cheese
Blu di Bufala Cheese is a semi-firm, artisan, blue-veined buffalo-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Blu di Bufala Cheese?
Blu di Bufala is a blue-veined cheese from the Lombardy region in Italy, made from pasteurized water buffalo's milk. Its semi-firm texture is crafted by artisans, resulting in a cream-colored cheese with a natural rind. The flavor profile is a blend of acidic, milky, sweet, and tangy notes, creating a balanced taste experience. The aroma is fresh and milky, inviting and pleasant to the senses. This cheese offers a unique twist on traditional blue cheeses by using buffalo milk, which contributes to its distinctive taste and texture. It's an excellent choice for those seeking a different blue cheese experience.
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's the Difference Between Blu di Bufala Cheese and Reblochon Cheese?
- Origin: Blu di Bufala Cheese (Italy), Reblochon Cheese (France)
- Milk type: Blu di Bufala Cheese (water buffalo's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Blu di Bufala Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Blu di Bufala Cheese (semi-firm, artisan, blue-veined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Blu di Bufala Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Blu di Bufala Cheese (acidic, milky, sweet, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Blu di Bufala Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Lombardy | Haute-Savoie And Savoie |
| Milk Type | Water buffalo's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-firm, artisan, blue-veined | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, milky, sweet, tangy | Creamy, nutty |
Taste Comparison: Does Blu di Bufala Cheese Taste Like Reblochon Cheese?
Blu di Bufala Cheese reads as acidic, milky, sweet, tangy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Blu di Bufala Cheese for Reblochon Cheese?
Blu di Bufala Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-firm, artisan, blue-veined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Blu di Bufala Cheese reads as acidic, milky, sweet, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Blu di Bufala Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-firm, artisan, blue-veined cheese, go with Blu di Bufala Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Blu di Bufala Cheese suits recipes that want acidic, milky, sweet, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Blu di Bufala Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Blu di Bufala Cheese originates in Italy, while Reblochon Cheese comes from France. Blu di Bufala Cheese is made from buffalo milk; Reblochon Cheese uses cow.
Is Blu di Bufala Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blu di Bufala Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Blu di Bufala Cheese taste like Reblochon Cheese?
Blu di Bufala Cheese reads as acidic, milky, sweet, tangy, while Reblochon Cheese is creamy, nutty.
What is Blu di Bufala Cheese made of?
Blu di Bufala Cheese is made from buffalo milk (pasteurized). It originates in Italy.
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, Blu di Bufala Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blu di Bufala Cheese is semi-firm, artisan, blue-veined, while Reblochon Cheese is ivory-colored, creamy and supple.