Casatella Trevigiana Cheese vs Reblochon Cheese
Casatella Trevigiana Cheese is a soft cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Casatella Trevigiana Cheese?
Casatella Trevigiana is a soft, fresh cow's milk cheese from the Province of Treviso in Veneto, Italy, protected as a DOP product since 2008. It ripens only four to eight days and tastes mild and milky with a light sour edge.
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 Casatella Trevigiana Cheese and Reblochon Cheese?
- Origin: Casatella Trevigiana Cheese (Italy), Reblochon Cheese (France)
- Milk treatment: Casatella Trevigiana Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Casatella Trevigiana Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Casatella Trevigiana Cheese (Thin), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Casatella Trevigiana Cheese (Fresh), Reblochon Cheese (3 to 4 months)
- Taste: Casatella Trevigiana Cheese (Mild, milky, sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Casatella Trevigiana Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Province Of Treviso | Haute-Savoie And Savoie |
| Milk Type | Cow's Milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Thin | Yellow-orange covered with a thin white mold |
| Aging | Fresh | 3 to 4 months |
| Taste | Mild, milky, sweet | Creamy, nutty |
Taste Comparison: Does Casatella Trevigiana Cheese Taste Like Reblochon Cheese?
Casatella Trevigiana Cheese reads as mild, milky, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Casatella Trevigiana Cheese shows sweetness predominant, with gentle acidic notes for distinction, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Casatella Trevigiana Cheese at fresh develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Casatella Trevigiana Cheese for Reblochon Cheese?
In most recipes, Casatella Trevigiana Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Casatella Trevigiana Cheese reads as mild, milky, sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Casatella Trevigiana Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Casatella Trevigiana Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Casatella Trevigiana Cheese suits recipes that want mild, milky, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Casatella Trevigiana Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Casatella Trevigiana Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Casatella Trevigiana Cheese is typically aged fresh, Reblochon Cheese 3 to 4 months.
Is Casatella Trevigiana Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Casatella Trevigiana Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Casatella Trevigiana Cheese taste like Reblochon Cheese?
Casatella Trevigiana Cheese reads as mild, milky, sweet, while Reblochon Cheese is creamy, nutty.
What is Casatella Trevigiana Cheese made of?
Casatella Trevigiana Cheese is made from cow milk (pasteurized), using liquid or powdered bovi rennet. It's typically aged fresh. 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, Casatella Trevigiana Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casatella Trevigiana Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.