Latteria Navel Cheese vs Reblochon Cheese
Latteria Navel Cheese is a hard, soft-ripened cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Latteria Navel Cheese?
Latteria Navel is a cheese from the Friuli-Venezia Giulia and Veneto regions of Italy. Made from pasteurized cow's milk, it features a hard, soft-ripened texture. The cheese has a straw-colored interior and a natural rind. It is known for its full-flavored taste and aromatic scent. This cheese is traditionally enjoyed as part of an antipasto platter or paired with crusty bread and a glass of wine. Its rich flavors make it a popular choice among cheese enthusiasts looking for something flavorful and aromatic.
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 Latteria Navel Cheese and Reblochon Cheese?
- Origin: Latteria Navel Cheese (Italy), Reblochon Cheese (France)
- Milk treatment: Latteria Navel Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Latteria Navel Cheese (hard, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Latteria Navel Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Latteria Navel Cheese (full-flavored), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Latteria Navel Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Friuli-Venezia Giulia And The Veneto | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Hard, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Full-flavored | Creamy, nutty |
Taste Comparison: Does Latteria Navel Cheese Taste Like Reblochon Cheese?
Latteria Navel Cheese reads as full-flavored, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Latteria Navel Cheese for Reblochon Cheese?
In most recipes, Latteria Navel Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, soft-ripened bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Latteria Navel Cheese reads as full-flavored while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Latteria Navel Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, soft-ripened cheese, go with Latteria Navel Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Latteria Navel Cheese suits recipes that want full-flavored notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Latteria Navel Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Latteria Navel Cheese originates in Italy, while Reblochon Cheese comes from France.
Is Latteria Navel Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Latteria Navel Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Latteria Navel Cheese taste like Reblochon Cheese?
Latteria Navel Cheese reads as full-flavored, while Reblochon Cheese is creamy, nutty.
What is Latteria Navel Cheese made of?
Latteria Navel 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, Latteria Navel Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Latteria Navel Cheese is hard, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.