Caciottone di Norcia Cheese vs Reblochon Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
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 Caciottone di Norcia Cheese and Reblochon Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Reblochon Cheese (Raw)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Reblochon Cheese (3 to 4 months)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Haute-Savoie And Savoie |
| Milk Type | Cow's milk and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft and buttery, becoming firmer closer to the rind | Ivory-colored, creamy and supple |
| Rind | Thin, smooth, and washed | Yellow-orange covered with a thin white mold |
| Aging | 20 to 365 days, depending on ripening type | 3 to 4 months |
| Taste | Fragrant and aromatic with a creamy aftertaste | Creamy, nutty |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Reblochon Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Reblochon Cheese brings creamy, nutty character. More specifically, Caciottone di Norcia Cheese shows cream, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Caciottone di Norcia Cheese for Reblochon Cheese?
Caciottone di Norcia Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Caciottone di Norcia Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Reblochon Cheese uses cow. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Reblochon Cheese 3 to 4 months.
Is Caciottone di Norcia Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Reblochon Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Reblochon Cheese is creamy, nutty.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
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, Caciottone di Norcia Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Reblochon Cheese is ivory-colored, creamy and supple.