Canestrato di Moliterno Cheese vs Reblochon Cheese

Q: Is Canestrato di Moliterno Cheese the same as Reblochon Cheese?

No. Canestrato di Moliterno Cheese and Reblochon Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Canestrato di Moliterno Cheese for Reblochon Cheese?

In most recipes you can swap Canestrato di Moliterno Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Does Canestrato di Moliterno Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Canestrato di Moliterno Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Canestrato di Moliterno Cheese

Reblochon Cheese

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

What Is Canestrato di Moliterno Cheese?

Canestrato di Moliterno is an Italian cheese from Basilicata, particularly noted for its firm texture and sharp, piquant flavor. It is made from a mix of sheep's and goat's milk and is aged in wicker baskets, which imprint a distinctive pattern on its rind. This cheese is often grated over pasta and used in traditional Italian dishes.

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 Canestrato di Moliterno Cheese and Reblochon Cheese?

Origin: Canestrato di Moliterno Cheese (Italy), Reblochon Cheese (France)
Milk type: Canestrato di Moliterno Cheese (70–90% goat's, 10–30% sheep's), Reblochon Cheese (Raw whole cow’s milk)
Texture: Canestrato di Moliterno Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Canestrato di Moliterno Cheese (Marked by canestri), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Canestrato di Moliterno Cheese (Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months)), Reblochon Cheese (3 to 4 months)

Side-by-Side Comparison

	Canestrato di Moliterno Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Matera And Potenza, Basilicata	Haute-Savoie And Savoie
Milk Type	70–90% goat's, 10–30% sheep's	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	Hard	Ivory-colored, creamy and supple
Rind	Marked by canestri	Yellow-orange covered with a thin white mold
Aging	Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months)	3 to 4 months
Taste	—	Creamy, nutty

Taste Comparison: Does Canestrato di Moliterno Cheese Taste Like Reblochon Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Canestrato di Moliterno Cheese at fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Canestrato di Moliterno Cheese for Reblochon Cheese?

Canestrato di Moliterno Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple.

Which Is Better, Canestrato di Moliterno Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Canestrato di Moliterno Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.

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Frequently Asked Questions

Is Canestrato di Moliterno Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Canestrato di Moliterno Cheese originates in Italy, while Reblochon Cheese comes from France. Canestrato di Moliterno Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Canestrato di Moliterno Cheese is typically aged fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months), Reblochon Cheese 3 to 4 months.

Is Canestrato di Moliterno Cheese similar to Reblochon Cheese?

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

Can I substitute Canestrato di Moliterno Cheese for Reblochon Cheese?

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

Does Canestrato di Moliterno Cheese taste like Reblochon Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Canestrato di Moliterno Cheese made of?

Canestrato di Moliterno Cheese is made from goat or sheep milk. It's typically aged fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 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, Canestrato di Moliterno Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Canestrato di Moliterno Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.