Canestrato di Moliterno Cheese vs Reblochon Cheese
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 a hard cheese from Basilicata, Italy, made from a mixture of sheep's and goat's milk. It matures for at least sixty days and is eaten in slices or grated over food.
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 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. More specifically, Canestrato di Moliterno Cheese shows sweet and delicate, evolving to complex aromas with age; can be treated with olive oil or soot-water mixture, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.