Bra Cheese vs Reblochon Cheese

Bra Cheese is a hard or semi-hard depending on aging cow, goat, or sheep-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Bra Cheese?

Bra is an Italian cheese from the town of Bra in the province of Cuneo, Piedmont. It is made mostly from cow's milk and sold either soft or hard, depending on how long it has aged, and it carries PDO status.

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 Bra Cheese and Reblochon Cheese?

• Origin: Bra Cheese (Italy), Reblochon Cheese (France)
• Milk type: Bra Cheese (Cow's milk; optionally mixed with small quantities of sheep or goat milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Bra Cheese (Raw or Pasteurized), Reblochon Cheese (Raw)
• Texture: Bra Cheese (Hard or semi-hard depending on aging), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Bra Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Bra Cheese (45 days for Bra Tenero (soft) and at least 6 months for Bra Duro (hard)), Reblochon Cheese (3 to 4 months)
• Taste: Bra Cheese (Range from mild to piquant), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Bra Cheese Taste Like Reblochon Cheese?

Bra Cheese reads as range from mild to piquant, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Bra Cheese at 45 days for bra tenero (soft) and at least 6 months for bra duro (hard) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Bra Cheese for Reblochon Cheese?

Bra Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard or semi-hard depending on aging bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Bra Cheese reads as range from mild to piquant while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Bra Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard or semi-hard depending on aging cheese, go with Bra Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bra Cheese suits recipes that want range from mild to piquant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Bra Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Bra Cheese originates in Italy, while Reblochon Cheese comes from France. Bra Cheese is made from cow, goat, or sheep milk; Reblochon Cheese uses cow. Aging also differs: Bra Cheese is typically aged 45 days for bra tenero (soft) and at least 6 months for bra duro (hard), Reblochon Cheese 3 to 4 months.

Is Bra Cheese similar to Reblochon Cheese?

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

Can I substitute Bra Cheese for Reblochon Cheese?

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

Does Bra Cheese taste like Reblochon Cheese?

Bra Cheese reads as range from mild to piquant, while Reblochon Cheese is creamy, nutty.

What is Bra Cheese made of?

Bra Cheese is made from cow, goat, or sheep milk (raw or pasteurized), using traditional calf rennet. It's typically aged 45 days for bra tenero (soft) and at least 6 months for bra duro (hard). 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, Bra Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bra Cheese is hard or semi-hard depending on aging, while Reblochon Cheese is ivory-colored, creamy and supple.