Canestrato Pugliese Cheese vs Reblochon Cheese
Canestrato Pugliese Cheese is a compact, friable 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 Pugliese Cheese?
Canestrato Pugliese is a hard cheese from the province of Foggia in Puglia and holds PDO status. It belongs to the Canestrato family, a group of southern Italian hard cheeses made from a mixture of sheep and goat milk.
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 Pugliese Cheese and Reblochon Cheese?
- Origin: Canestrato Pugliese Cheese (Italy), Reblochon Cheese (France)
- Milk type: Canestrato Pugliese Cheese (Ewe's Milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Canestrato Pugliese Cheese (Compact, friable), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Canestrato Pugliese Cheese (Brownish-yellow, wrinkled), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Canestrato Pugliese Cheese (2 to 10 months), Reblochon Cheese (3 to 4 months)
- Taste: Canestrato Pugliese Cheese (Spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Canestrato Pugliese Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Province Of Foggia, Some Municipalities Of Bari, Apulia | Haute-Savoie And Savoie |
| Milk Type | Ewe's Milk | Raw whole cow’s milk |
| Milk Treatment | Raw, whole | Raw |
| Texture | Compact, friable | Ivory-colored, creamy and supple |
| Rind | Brownish-yellow, wrinkled | Yellow-orange covered with a thin white mold |
| Aging | 2 to 10 months | 3 to 4 months |
| Taste | Spicy | Creamy, nutty |
Taste Comparison: Does Canestrato Pugliese Cheese Taste Like Reblochon Cheese?
Canestrato Pugliese Cheese reads as spicy, while Reblochon Cheese brings creamy, nutty character. More specifically, Canestrato Pugliese Cheese shows spicy taste, straw-colored paste, compact and friable texture, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Canestrato Pugliese Cheese at 2 to 10 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Canestrato Pugliese Cheese for Reblochon Cheese?
Canestrato Pugliese Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect compact, friable bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Canestrato Pugliese Cheese reads as spicy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Canestrato Pugliese Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact, friable cheese, go with Canestrato Pugliese Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Canestrato Pugliese Cheese suits recipes that want spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Canestrato Pugliese Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Canestrato Pugliese Cheese originates in Italy, while Reblochon Cheese comes from France. Canestrato Pugliese Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Canestrato Pugliese Cheese is typically aged 2 to 10 months, Reblochon Cheese 3 to 4 months.
Is Canestrato Pugliese Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Canestrato Pugliese Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Canestrato Pugliese Cheese taste like Reblochon Cheese?
Canestrato Pugliese Cheese reads as spicy, while Reblochon Cheese is creamy, nutty.
What is Canestrato Pugliese Cheese made of?
Canestrato Pugliese Cheese is made from sheep milk (raw, whole), using lamb rennet. It's typically aged 2 to 10 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 Pugliese Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Canestrato Pugliese Cheese is compact, friable, while Reblochon Cheese is ivory-colored, creamy and supple.