Montasio Cheese vs Reblochon Cheese

Q: Is Montasio Cheese the same as Reblochon Cheese?

No. Montasio 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 Montasio Cheese for Reblochon Cheese?

In most recipes you can swap Montasio Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Montasio 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.

Montasio Cheese

Reblochon Cheese

Montasio Cheese is a elastic to crumbly and hard 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 Cheese?

Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.

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 Montasio Cheese and Reblochon Cheese?

Origin: Montasio Cheese (Italy), Reblochon Cheese (France)
Milk treatment: Montasio Cheese (unpasteurized), Reblochon Cheese (Raw)
Texture: Montasio Cheese (Elastic to crumbly and hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Reblochon Cheese (3 to 4 months)
Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Montasio Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	Unpasteurized	Raw
Texture	Elastic to crumbly and hard	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months	3 to 4 months
Taste	Mild, creamy, and fruity to savory, piquant, with hints of spice	Creamy, nutty

Taste Comparison: Does Montasio Cheese Taste Like Reblochon Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Montasio Cheese for Reblochon Cheese?

In most recipes, Montasio Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect elastic to crumbly and hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Montasio Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Montasio Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Montasio Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Reblochon Cheese 3 to 4 months.

Is Montasio Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Montasio Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Montasio Cheese taste like Reblochon Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Reblochon Cheese is creamy, nutty.

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 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 Cheese or Reblochon Cheese?

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