Formaggio di fossa Cheese vs Reblochon Cheese

Formaggio di fossa Cheese is a compact, 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 Formaggio di fossa Cheese?

Formaggio di fossa is an Italian cheese from Sogliano al Rubicone in Emilia-Romagna, matured 80 to 100 days in sealed tufa pits. The airless burial gives it a sharp, herbaceous taste and a nearly rindless surface that molds readily.

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 Formaggio di fossa Cheese and Reblochon Cheese?

• Origin: Formaggio di fossa Cheese (Italy), Reblochon Cheese (France)
• Milk type: Formaggio di fossa Cheese (Cow's, Ewe's, mix), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Formaggio di fossa Cheese (Raw or Pasteurized), Reblochon Cheese (Raw)
• Texture: Formaggio di fossa Cheese (Compact, Friable), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Formaggio di fossa Cheese (Minimal or none), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Formaggio di fossa Cheese (80 to 100 days in the pit), Reblochon Cheese (3 to 4 months)
• Taste: Formaggio di fossa Cheese (Bitter to spicy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Formaggio di fossa Cheese Taste Like Reblochon Cheese?

Formaggio di fossa Cheese reads as bitter to spicy, while Reblochon Cheese brings creamy, nutty character. More specifically, Formaggio di fossa Cheese shows brush, truffle, sweet, buttery, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Formaggio di fossa Cheese at 80 to 100 days in the pit develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Formaggio di fossa Cheese for Reblochon Cheese?

Formaggio di fossa 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, Formaggio di fossa Cheese reads as bitter to spicy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Formaggio di fossa 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 Formaggio di fossa Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Formaggio di fossa Cheese suits recipes that want bitter to spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Formaggio di fossa Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Formaggio di fossa Cheese originates in Italy, while Reblochon Cheese comes from France. Formaggio di fossa Cheese is made from cow or sheep milk; Reblochon Cheese uses cow. Aging also differs: Formaggio di fossa Cheese is typically aged 80 to 100 days in the pit, Reblochon Cheese 3 to 4 months.

Is Formaggio di fossa Cheese similar to Reblochon Cheese?

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

Can I substitute Formaggio di fossa Cheese for Reblochon Cheese?

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

Does Formaggio di fossa Cheese taste like Reblochon Cheese?

Formaggio di fossa Cheese reads as bitter to spicy, while Reblochon Cheese is creamy, nutty.

What is Formaggio di fossa Cheese made of?

Formaggio di fossa Cheese is made from cow or sheep milk (raw or pasteurized), using natural rennet. It's typically aged 80 to 100 days in the pit. 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, Formaggio di fossa Cheese or Reblochon Cheese?

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