Maiorchino Cheese vs Reblochon Cheese

Q: Is Maiorchino Cheese the same as Reblochon Cheese?

No. Maiorchino 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 Maiorchino Cheese for Reblochon Cheese?

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

Q: Which should I choose, Maiorchino 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.

Maiorchino Cheese

Reblochon Cheese

Maiorchino Cheese is a hard goat 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 Maiorchino Cheese?

Maiorchino is a traditional sheep's milk cheese from Sicily, particularly noted for its use in the annual cheese-rolling competition in Novara di Sicilia. It has a firm, dense texture and a rich, nutty flavor that intensifies with age, making it ideal for grating over dishes.

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 Maiorchino Cheese and Reblochon Cheese?

Origin: Maiorchino Cheese (Italy), Reblochon Cheese (France)
Milk type: Maiorchino Cheese (Raw whole sheep's milk, goat's milk (max 25%)), Reblochon Cheese (Raw whole cow’s milk)
Texture: Maiorchino Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Aging: Maiorchino Cheese (At least 6-8 months, normally over 12 months, up to 24 months), Reblochon Cheese (3 to 4 months)
Taste: Maiorchino Cheese (Spicy with age), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Maiorchino Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Peloritani Mountains, Sicily	Haute-Savoie And Savoie
Milk Type	Raw whole sheep's milk, goat's milk (max 25%)	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Hard	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	At least 6-8 months, normally over 12 months, up to 24 months	3 to 4 months
Taste	Spicy with age	Creamy, nutty

Taste Comparison: Does Maiorchino Cheese Taste Like Reblochon Cheese?

Maiorchino Cheese reads as spicy with age, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Maiorchino Cheese at at least 6-8 months, normally over 12 months, up to 24 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Maiorchino Cheese for Reblochon Cheese?

Maiorchino Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Maiorchino Cheese reads as spicy with age while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Maiorchino Cheese or Reblochon Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Maiorchino Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Maiorchino Cheese originates in Italy, while Reblochon Cheese comes from France. Maiorchino Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Maiorchino Cheese is typically aged at least 6-8 months, normally over 12 months, up to 24 months, Reblochon Cheese 3 to 4 months.

Is Maiorchino Cheese similar to Reblochon Cheese?

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

Can I substitute Maiorchino Cheese for Reblochon Cheese?

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

Does Maiorchino Cheese taste like Reblochon Cheese?

Maiorchino Cheese reads as spicy with age, while Reblochon Cheese is creamy, nutty.

What is Maiorchino Cheese made of?

Maiorchino Cheese is made from goat or sheep milk (raw), using lamb or kid rennet pas rennet. It's typically aged at least 6-8 months, normally over 12 months, up to 24 months. 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, Maiorchino Cheese or Reblochon Cheese?

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