Burrini Cheese vs Reblochon Cheese

Burrini Cheese is a soft, springy cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Burrini Cheese?

Burrini is a variant of mozzarella, also from Italy, distinguished by a buttery center. This cheese combines the firm, stretchy texture of mozzarella with a core of soft, unsalted butter, making it a delightful surprise when sliced open. It’s often enjoyed fresh to savor the contrasting textures and rich flavors.

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 Burrini Cheese and Reblochon Cheese?

• Origin: Burrini Cheese (Italy), Reblochon Cheese (France)
• Texture: Burrini Cheese (Soft, springy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Burrini Cheese (Soft), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Burrini Cheese (6 to 8 days), Reblochon Cheese (3 to 4 months)
• Taste: Burrini Cheese (Mild, buttery), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Burrini Cheese Taste Like Reblochon Cheese?

Burrini Cheese reads as mild, buttery, while Reblochon Cheese brings creamy, nutty character. More specifically, Burrini Cheese shows outer cheese sac with inner layer of butter, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Burrini Cheese at 6 to 8 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Burrini Cheese for Reblochon Cheese?

In most recipes, Burrini Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, springy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Burrini Cheese reads as mild, buttery while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Burrini Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Burrini Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Burrini Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Burrini Cheese is typically aged 6 to 8 days, Reblochon Cheese 3 to 4 months.

Is Burrini Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Burrini Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Burrini Cheese taste like Reblochon Cheese?

Burrini Cheese reads as mild, buttery, while Reblochon Cheese is creamy, nutty.

What is Burrini Cheese made of?

Burrini Cheese is made from cow milk. It's typically aged 6 to 8 days. 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, Burrini Cheese or Reblochon Cheese?

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