Cacioricotta Cheese vs Reblochon Cheese

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

What Is Cacioricotta Cheese?

Cacioricotta is a southern Italian cheese from Basilicata, Apulia and Calabria, usually made with sheep or goat milk. Its name comes from the hybrid method behind it, which borrows steps from both ricotta and hard cheese making.

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 Cacioricotta Cheese and Reblochon Cheese?

• Origin: Cacioricotta Cheese (Italy), Reblochon Cheese (France)
• Milk type: Cacioricotta Cheese (Goat's, occasionally Sheep's and Cow's mix), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Cacioricotta Cheese (Heated), Reblochon Cheese (Raw)
• Rind: Cacioricotta Cheese (None when fresh, straw-color when aged), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Cacioricotta Cheese (Fresh or 3 to 6 months), Reblochon Cheese (3 to 4 months)
• Taste: Cacioricotta Cheese (Sweet to salty, spicy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Cacioricotta Cheese Taste Like Reblochon Cheese?

Cacioricotta Cheese reads as sweet to salty, spicy, while Reblochon Cheese brings creamy, nutty character. More specifically, Cacioricotta Cheese shows fresh: cooked milk aroma, sweet ricotta flavor; aged: salty, spicy with goat hints, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Cacioricotta Cheese at fresh or 3 to 6 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Cacioricotta Cheese for Reblochon Cheese?

Cacioricotta Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Cacioricotta Cheese reads as sweet to salty, spicy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Cacioricotta Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Cacioricotta Cheese suits recipes that want sweet to salty, spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Cacioricotta Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Cacioricotta Cheese originates in Italy, while Reblochon Cheese comes from France. Cacioricotta Cheese is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Cacioricotta Cheese is typically aged fresh or 3 to 6 months, Reblochon Cheese 3 to 4 months.

Is Cacioricotta Cheese similar to Reblochon Cheese?

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

Can I substitute Cacioricotta Cheese for Reblochon Cheese?

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

Does Cacioricotta Cheese taste like Reblochon Cheese?

Cacioricotta Cheese reads as sweet to salty, spicy, while Reblochon Cheese is creamy, nutty.

What is Cacioricotta Cheese made of?

Cacioricotta Cheese is made from cow, goat, and sheep milk (heated), using added after cooling to 38 to 40°c rennet. It's typically aged fresh or 3 to 6 months. 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, Cacioricotta Cheese or Reblochon Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.