Gorgonzola Piccante DOP Cheese vs Reblochon Cheese
Gorgonzola Piccante DOP Cheese is a semi-hard, blue-veined cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Gorgonzola Piccante DOP Cheese?
Gorgonzola Piccante DOP is a blue-veined cheese from Italy made from pasteurized cow's milk. It has a semi-hard texture and is known for its creamy yet sharp flavor. The cheese has a pale yellow color with blue veins running throughout, giving it a striking appearance. Its aroma is spicy, which complements its bold taste. Often referred to as Mountain Gorgonzola or Gorgonzola Naturale, this cheese is appreciated for its rich, tangy character. It's a popular choice for adding depth to dishes or enjoying on its own with bread and wine.
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 Gorgonzola Piccante DOP Cheese and Reblochon Cheese?
- Origin: Gorgonzola Piccante DOP Cheese (Italy), Reblochon Cheese (France)
- Milk treatment: Gorgonzola Piccante DOP Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Gorgonzola Piccante DOP Cheese (semi-hard, blue-veined), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Gorgonzola Piccante DOP Cheese (creamy, sharp), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Gorgonzola Piccante DOP Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, blue-veined | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Creamy, sharp | Creamy, nutty |
Taste Comparison: Does Gorgonzola Piccante DOP Cheese Taste Like Reblochon Cheese?
Gorgonzola Piccante DOP Cheese reads as creamy, sharp, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Gorgonzola Piccante DOP Cheese for Reblochon Cheese?
In most recipes, Gorgonzola Piccante DOP Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, blue-veined bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Gorgonzola Piccante DOP Cheese reads as creamy, sharp while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Gorgonzola Piccante DOP Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, blue-veined cheese, go with Gorgonzola Piccante DOP Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Gorgonzola Piccante DOP Cheese suits recipes that want creamy, sharp notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Gorgonzola Piccante DOP Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Gorgonzola Piccante DOP Cheese originates in Italy, while Reblochon Cheese comes from France.
Is Gorgonzola Piccante DOP Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Gorgonzola Piccante DOP Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Gorgonzola Piccante DOP Cheese taste like Reblochon Cheese?
Gorgonzola Piccante DOP Cheese reads as creamy, sharp, while Reblochon Cheese is creamy, nutty.
What is Gorgonzola Piccante DOP Cheese made of?
Gorgonzola Piccante DOP Cheese is made from cow milk (pasteurized). 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, Gorgonzola Piccante DOP Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gorgonzola Piccante DOP Cheese is semi-hard, blue-veined, while Reblochon Cheese is ivory-colored, creamy and supple.