Bocconcini Cheese vs Reblochon Cheese
Bocconcini Cheese
Reblochon Cheese
Bocconcini Cheese is a semi-soft, brined cow, goat, or buffalo-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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What Is Bocconcini Cheese?
Bocconcini are bite-sized balls of fresh mozzarella from southern Italy, made by the stretched-curd pasta filata method. They are often skewered with cherry tomatoes as an appetiser.
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 Bocconcini Cheese and Reblochon Cheese?
- Origin: Bocconcini Cheese (Italy), Reblochon Cheese (France)
- Milk type: Bocconcini Cheese (cow's, goat's or water buffalo's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Bocconcini Cheese (semi-soft, brined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Bocconcini Cheese (unaged), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Bocconcini Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Southern Italy | Haute-Savoie And Savoie |
| Milk Type | Cow's, goat's or water buffalo's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Semi-soft, brined | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | Unaged | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Bocconcini Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Bocconcini Cheese at unaged develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Bocconcini Cheese for Reblochon Cheese?
Bocconcini Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, brined bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Bocconcini Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, brined cheese, go with Bocconcini Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Bocconcini Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Bocconcini Cheese originates in Italy, while Reblochon Cheese comes from France. Bocconcini Cheese is made from cow, goat, or buffalo milk; Reblochon Cheese uses cow. Aging also differs: Bocconcini Cheese is typically aged unaged, Reblochon Cheese 3 to 4 months.
Is Bocconcini Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bocconcini Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Bocconcini Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Bocconcini Cheese made of?
Bocconcini Cheese is made from cow, goat, or buffalo milk, using animal rennet. It's typically aged unaged. 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, Bocconcini Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bocconcini Cheese is semi-soft, brined, while Reblochon Cheese is ivory-colored, creamy and supple.