Brocciu Cheese vs Reblochon Cheese

Brocciu Cheese is a soft, creamy goat or sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Brocciu Cheese?

Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.

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 Brocciu Cheese and Reblochon Cheese?

• Milk type: Brocciu Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Brocciu Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Brocciu Cheese (Soft, creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Brocciu Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Brocciu Cheese (Fresh or matured), Reblochon Cheese (3 to 4 months)
• Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Brocciu Cheese Taste Like Reblochon Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Reblochon Cheese brings creamy, nutty character. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Brocciu Cheese at fresh or matured develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Brocciu Cheese for Reblochon Cheese?

Brocciu Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Brocciu Cheese reads as meltingly creamy, saltier when matured while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Brocciu Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Brocciu Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Brocciu Cheese suits recipes that want meltingly creamy, saltier when matured notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Brocciu Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Brocciu Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Brocciu Cheese is typically aged fresh or matured, Reblochon Cheese 3 to 4 months.

Is Brocciu Cheese similar to Reblochon Cheese?

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

Can I substitute Brocciu Cheese for Reblochon Cheese?

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

Does Brocciu Cheese taste like Reblochon Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Reblochon Cheese is creamy, nutty.

What is Brocciu Cheese made of?

Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. It originates in France.

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, Brocciu Cheese or Reblochon Cheese?

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