Caciocavallo Cheese vs Reblochon Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Caciocavallo Cheese?

Caciocavallo is a traditional Italian cheese made primarily from cow's milk, although some versions use sheep's milk. It has a distinctive teardrop shape and a smooth, golden rind. This semi-hard cheese is aged for two to six months and has a mild, slightly tangy flavor that becomes more pronounced with age.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between Caciocavallo Cheese and Reblochon Cheese?

• Origin: Caciocavallo Cheese (Italy), Reblochon Cheese (France)
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Reblochon Cheese (3 to 4 months)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Reblochon Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Caciocavallo Cheese for Reblochon Cheese?

In most recipes, Caciocavallo Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Caciocavallo Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to semihard, chewy to crumbly cheese, go with Caciocavallo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Reblochon Cheese 3 to 4 months.

Is Caciocavallo Cheese similar to Reblochon Cheese?

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

Can I substitute Caciocavallo Cheese for Reblochon Cheese?

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

Does Caciocavallo Cheese taste like Reblochon Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Reblochon Cheese is creamy, nutty.

What is Caciocavallo Cheese made of?

Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. 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, Caciocavallo Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Reblochon Cheese is ivory-colored, creamy and supple.