Montasio Cheese vs Reblochon-Style Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Reblochon-Style Cheese is .
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
What Is Reblochon-Style Cheese?
Reblochon-Style cheese is a soft, washed-rind cheese inspired by the traditional French Reblochon. It has a creamy, smooth texture that becomes more supple as it matures. The cheese features a mild, nutty flavor with a subtle earthiness, making it approachable yet satisfying. Its pale yellow interior is encased in an orange-hued rind, which develops from regular washing during the aging process. Often enjoyed as part of a cheese board, Reblochon-Style cheese melts beautifully and is commonly used in dishes like tartiflette. Its aroma is pleasantly pungent, hinting at the rich flavors found within. This cheese is best paired with light red wines or crisp white wines, which complement its creamy profile.
What's the Difference Between Montasio Cheese and Reblochon-Style Cheese?
Side-by-Side Comparison
| Montasio Cheese | Reblochon-Style Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | — |
| Milk Type | Cow's milk | — |
| Milk Treatment | Unpasteurized | — |
| Texture | Elastic to crumbly and hard | — |
| Rind | Natural | — |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | — |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | — |
Taste Comparison: Does Montasio Cheese Taste Like Reblochon-Style Cheese?
Their flavor profiles are distinct.
Can You Substitute Montasio Cheese for Reblochon-Style Cheese?
Montasio Cheese can stand in for Reblochon-Style Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Montasio Cheese or Reblochon-Style Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Montasio Cheese the same as Reblochon-Style Cheese?
No, they're distinct cheeses.
Is Montasio Cheese similar to Reblochon-Style Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Reblochon-Style Cheese?
You can, but expect a shift in flavor and finish.
Does Montasio Cheese taste like Reblochon-Style Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
What is Reblochon-Style Cheese made of?
Reblochon-Style Cheese is made from milk.
Which should I choose, Montasio Cheese or Reblochon-Style Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.