Castelmagno Cheese vs Reblochon Cheese

Q: Is Castelmagno Cheese the same as Reblochon Cheese?

No. Castelmagno 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 Castelmagno Cheese for Reblochon Cheese?

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

Q: Which should I choose, Castelmagno 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.

Castelmagno Cheese

Reblochon Cheese

Castelmagno Cheese is a hard, compact, friable cow, goat, and sheep-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Castelmagno Cheese?

Castelmagno is a renowned Italian blue cheese from Piedmont. It is made primarily from cow's milk with occasional small additions of sheep's or goat's milk. This cheese has a grainy texture and an intense, sharp flavor. Castelmagno is often used in risottos and polentas or savored alone with robust wines.

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 Castelmagno Cheese and Reblochon Cheese?

Origin: Castelmagno Cheese (Italy), Reblochon Cheese (France)
Milk type: Castelmagno Cheese (cow's, goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Castelmagno Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
Texture: Castelmagno Cheese (Hard, compact, friable), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Castelmagno Cheese (Wrinkled, hard, reddish-gray), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Castelmagno Cheese (60 days to 6 months and beyond), Reblochon Cheese (3 to 4 months)
Taste: Castelmagno Cheese (Savory, salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Castelmagno Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Castelmagno, Pradleves, Monterosso Grana, Cuneo	Haute-Savoie And Savoie
Milk Type	Cow's, goat's and sheep's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Hard, compact, friable	Ivory-colored, creamy and supple
Rind	Wrinkled, hard, reddish-gray	Yellow-orange covered with a thin white mold
Aging	60 days to 6 months and beyond	3 to 4 months
Taste	Savory, salty	Creamy, nutty

Taste Comparison: Does Castelmagno Cheese Taste Like Reblochon Cheese?

Castelmagno Cheese reads as savory, salty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Castelmagno Cheese at 60 days to 6 months and beyond develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Castelmagno Cheese for Reblochon Cheese?

Castelmagno Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, compact, friable bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Castelmagno Cheese reads as savory, salty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Castelmagno Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, compact, friable cheese, go with Castelmagno Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Castelmagno Cheese suits recipes that want savory, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Castelmagno Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Castelmagno Cheese originates in Italy, while Reblochon Cheese comes from France. Castelmagno Cheese is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Castelmagno Cheese is typically aged 60 days to 6 months and beyond, Reblochon Cheese 3 to 4 months.

Is Castelmagno Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Castelmagno Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Castelmagno Cheese taste like Reblochon Cheese?

Castelmagno Cheese reads as savory, salty, while Reblochon Cheese is creamy, nutty.

What is Castelmagno Cheese made of?

Castelmagno Cheese is made from cow, goat, and sheep milk (pasteurized or unpasteurized). It's typically aged 60 days to 6 months and beyond. 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, Castelmagno Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Castelmagno Cheese is hard, compact, friable, while Reblochon Cheese is ivory-colored, creamy and supple.