Montasio Vecchio Cheese vs Reblochon Cheese
Montasio Vecchio Cheese is a semi-firm, artisan cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Montasio Vecchio Cheese?
Montasio Vecchio is a semi-firm, artisan cheese made from unpasteurized cow's milk in the regions of Friuli Venezia Giulia and Veneto, Italy. This cheese has a natural rind and is known for its sharp flavor and strong aroma. As it ages, it develops a rich, savory taste that can be enjoyed on its own or as a flavorful addition to various dishes. Its texture is firm yet slightly crumbly, making it suitable for grating over pasta or salads. Montasio Vecchio is an excellent choice for those who appreciate bold, aged cheeses.
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 Montasio Vecchio Cheese and Reblochon Cheese?
- Origin: Montasio Vecchio Cheese (Italy), Reblochon Cheese (France)
- Milk treatment: Montasio Vecchio Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Montasio Vecchio Cheese (semi-firm, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Montasio Vecchio Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Montasio Vecchio Cheese (sharp), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Montasio Vecchio Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Friuli Venezia Giulia And Veneto | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-firm, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Sharp | Creamy, nutty |
Taste Comparison: Does Montasio Vecchio Cheese Taste Like Reblochon Cheese?
Montasio Vecchio Cheese reads as sharp, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Montasio Vecchio Cheese for Reblochon Cheese?
In most recipes, Montasio Vecchio Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-firm, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Montasio Vecchio Cheese reads as sharp while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Montasio Vecchio Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-firm, artisan cheese, go with Montasio Vecchio Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Montasio Vecchio Cheese suits recipes that want sharp notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Montasio Vecchio Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Montasio Vecchio Cheese originates in Italy, while Reblochon Cheese comes from France.
Is Montasio Vecchio Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Montasio Vecchio Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Montasio Vecchio Cheese taste like Reblochon Cheese?
Montasio Vecchio Cheese reads as sharp, while Reblochon Cheese is creamy, nutty.
What is Montasio Vecchio Cheese made of?
Montasio Vecchio Cheese is made from cow milk (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, Montasio Vecchio Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Vecchio Cheese is semi-firm, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.