Canestrato Pugliese Cheese vs Reblochon Cheese

Q: Is Canestrato Pugliese Cheese the same as Reblochon Cheese?

No. Canestrato Pugliese 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 Pugliese Cheese for Reblochon Cheese?

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

Q: Which should I choose, Canestrato Pugliese 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 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?

From Puglia, Canestrato Pugliese is a hard, sheep's milk cheese with a rich, aromatic flavor. It is traditionally made using lamb's rennet and aged for several months, developing a crumbly texture and a golden-brown rind. This cheese is commonly served grated over vegetables and pasta 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 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. 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.