Casciotta d'Urbino Cheese vs Reblochon Cheese
Casciotta d'Urbino Cheese is a soft, friable cow 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 Casciotta d'Urbino Cheese?
Casciotta d'Urbino is a caciotta cheese from the province of Pesaro and Urbino in Italy's Marche region. It mixes 70 to 80 percent sheep's milk with 20 to 30 percent cow's 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 Casciotta d'Urbino Cheese and Reblochon Cheese?
- Origin: Casciotta d'Urbino Cheese (Italy), Reblochon Cheese (France)
- Milk type: Casciotta d'Urbino Cheese (70–80% ewe's, 20–30% cow's), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Casciotta d'Urbino Cheese (Soft, friable), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Casciotta d'Urbino Cheese (Thin (1mm)), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Casciotta d'Urbino Cheese (20 to 30 days), Reblochon Cheese (3 to 4 months)
- Taste: Casciotta d'Urbino Cheese (Sweet), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Casciotta d'Urbino Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Province Of Pesaro And Urbino, Marche, Italy | Haute-Savoie And Savoie |
| Milk Type | 70–80% ewe's, 20–30% cow's | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Soft, friable | Ivory-colored, creamy and supple |
| Rind | Thin (1mm) | Yellow-orange covered with a thin white mold |
| Aging | 20 to 30 days | 3 to 4 months |
| Taste | Sweet | Creamy, nutty |
Taste Comparison: Does Casciotta d'Urbino Cheese Taste Like Reblochon Cheese?
Casciotta d'Urbino Cheese reads as sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Casciotta d'Urbino Cheese shows straw-white color, small holes, sweet taste, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Casciotta d'Urbino Cheese at 20 to 30 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Casciotta d'Urbino Cheese for Reblochon Cheese?
Casciotta d'Urbino Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, friable bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Casciotta d'Urbino Cheese reads as sweet while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Casciotta d'Urbino Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, friable cheese, go with Casciotta d'Urbino Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Casciotta d'Urbino Cheese suits recipes that want sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Casciotta d'Urbino Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Casciotta d'Urbino Cheese originates in Italy, while Reblochon Cheese comes from France. Casciotta d'Urbino Cheese is made from cow or sheep milk; Reblochon Cheese uses cow. Aging also differs: Casciotta d'Urbino Cheese is typically aged 20 to 30 days, Reblochon Cheese 3 to 4 months.
Is Casciotta d'Urbino Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casciotta d'Urbino Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Casciotta d'Urbino Cheese taste like Reblochon Cheese?
Casciotta d'Urbino Cheese reads as sweet, while Reblochon Cheese is creamy, nutty.
What is Casciotta d'Urbino Cheese made of?
Casciotta d'Urbino Cheese is made from cow or sheep milk (raw), using liquid and/or powdered calf rennet. It's typically aged 20 to 30 days. 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, Casciotta d'Urbino Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casciotta d'Urbino Cheese is soft, friable, while Reblochon Cheese is ivory-colored, creamy and supple.