Crescenza Cheese vs Reblochon Cheese

Crescenza Cheese is a very soft, creamy cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Crescenza Cheese?

Crescenza, also called stracchino, is an Italian cow's milk cheese from Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia and Liguria. It is eaten very young and known for a rindless, very soft and creamy body with a mild, slightly acidic flavor.

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 Crescenza Cheese and Reblochon Cheese?

• Origin: Crescenza Cheese (Italy), Reblochon Cheese (France)
• Texture: Crescenza Cheese (very soft, creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Crescenza Cheese (none), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Crescenza Cheese (eaten very young), Reblochon Cheese (3 to 4 months)
• Taste: Crescenza Cheese (mild, slightly acidic), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Crescenza Cheese Taste Like Reblochon Cheese?

Crescenza Cheese reads as mild, slightly acidic, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Crescenza Cheese at eaten very young develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Crescenza Cheese for Reblochon Cheese?

In most recipes, Crescenza Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect very soft, creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Crescenza Cheese reads as mild, slightly acidic while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Crescenza Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a very soft, creamy cheese, go with Crescenza Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Crescenza Cheese suits recipes that want mild, slightly acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Crescenza Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Crescenza Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Crescenza Cheese is typically aged eaten very young, Reblochon Cheese 3 to 4 months.

Is Crescenza Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Crescenza Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Crescenza Cheese taste like Reblochon Cheese?

Crescenza Cheese reads as mild, slightly acidic, while Reblochon Cheese is creamy, nutty.

What is Crescenza Cheese made of?

Crescenza Cheese is made from cow milk. It's typically aged eaten very young. 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, Crescenza Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Crescenza Cheese is very soft, creamy, while Reblochon Cheese is ivory-colored, creamy and supple.