Fresh Mozzarella Cheese vs Reblochon Cheese

Q: Is Fresh Mozzarella Cheese the same as Reblochon Cheese?

No. Fresh Mozzarella 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 Fresh Mozzarella Cheese for Reblochon Cheese?

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

Q: Which should I choose, Fresh Mozzarella 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.

Fresh Mozzarella Cheese is a fresh soft, artisan, brined cow or buffalo-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Fresh Mozzarella Cheese?

Fresh Mozzarella is a soft cheese originating from the Campania region of Italy. Made from either cow's or water buffalo's milk, it can be crafted using pasteurized or unpasteurized milk. The cheese has a smooth, delicate texture and is often stored in brine to maintain its freshness. Its flavor is mild, with a milky and slightly acidic taste that pairs well with a variety of dishes. The aroma is light and fresh, reflecting its creamy nature. Fresh Mozzarella is typically white and does not have a rind. Known also as Mozzarella fresco, this cheese is a staple in Italian cuisine, commonly used in salads, pizzas, and pastas.

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 Fresh Mozzarella Cheese and Reblochon Cheese?

Origin: Fresh Mozzarella Cheese (Italy), Reblochon Cheese (France)
Milk type: Fresh Mozzarella Cheese (cow's or water buffalo's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Fresh Mozzarella Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
Texture: Fresh Mozzarella Cheese (fresh soft, artisan, brined), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Fresh Mozzarella Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Taste: Fresh Mozzarella Cheese (acidic, mild, milky), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Fresh Mozzarella Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Campania	Haute-Savoie And Savoie
Milk Type	Cow's or water buffalo's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Fresh soft, artisan, brined	Ivory-colored, creamy and supple
Rind	Rindless	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	Acidic, mild, milky	Creamy, nutty

Taste Comparison: Does Fresh Mozzarella Cheese Taste Like Reblochon Cheese?

Fresh Mozzarella Cheese reads as acidic, mild, milky, while Reblochon Cheese brings creamy, nutty character.

Can You Substitute Fresh Mozzarella Cheese for Reblochon Cheese?

Fresh Mozzarella Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh soft, artisan, brined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Fresh Mozzarella Cheese reads as acidic, mild, milky while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Fresh Mozzarella Cheese or Reblochon Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Fresh Mozzarella Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Fresh Mozzarella Cheese originates in Italy, while Reblochon Cheese comes from France. Fresh Mozzarella Cheese is made from cow or buffalo milk; Reblochon Cheese uses cow.

Is Fresh Mozzarella Cheese similar to Reblochon Cheese?

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

Can I substitute Fresh Mozzarella Cheese for Reblochon Cheese?

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

Does Fresh Mozzarella Cheese taste like Reblochon Cheese?

Fresh Mozzarella Cheese reads as acidic, mild, milky, while Reblochon Cheese is creamy, nutty.

What is Fresh Mozzarella Cheese made of?

Fresh Mozzarella Cheese is made from cow or buffalo milk (pasteurized or unpasteurized). 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, Fresh Mozzarella Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fresh Mozzarella Cheese is fresh soft, artisan, brined, while Reblochon Cheese is ivory-colored, creamy and supple.