Monte Veronese Cheese vs Reblochon Cheese

Q: Is Monte Veronese Cheese the same as Reblochon Cheese?

No. Monte Veronese 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 Monte Veronese Cheese for Reblochon Cheese?

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

Q: Which should I choose, Monte Veronese 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.

Monte Veronese Cheese

Reblochon Cheese

Monte Veronese Cheese is a soft (young), compact (aged) cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Monte Veronese Cheese?

Monte Veronese is a cow's milk cheese from the Lessini Mountains in the northern province of Verona. It is made in two versions: a fresh one from whole milk, and a harder aged one called d'allevo, made from semi-skimmed milk.

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 Monte Veronese Cheese and Reblochon Cheese?

Origin: Monte Veronese Cheese (Italy), Reblochon Cheese (France)
Milk treatment: Monte Veronese Cheese (unpasteurized), Reblochon Cheese (Raw)
Texture: Monte Veronese Cheese (Soft (young), Compact (aged)), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Monte Veronese Cheese (Unique marking), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Monte Veronese Cheese (Young for whole milk, 6 months to over 2 years for d’allevo), Reblochon Cheese (3 to 4 months)
Taste: Monte Veronese Cheese (Sweet (young), Intense and tangy (aged)), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Monte Veronese Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	North Of Verona And East Of Lake Garda	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	Unpasteurized	Raw
Texture	Soft (young), Compact (aged)	Ivory-colored, creamy and supple
Rind	Unique marking	Yellow-orange covered with a thin white mold
Aging	Young for whole milk, 6 months to over 2 years for d’allevo	3 to 4 months
Taste	Sweet (young), Intense and tangy (aged)	Creamy, nutty

Taste Comparison: Does Monte Veronese Cheese Taste Like Reblochon Cheese?

Monte Veronese Cheese reads as sweet (young), intense and tangy (aged), while Reblochon Cheese brings creamy, nutty character. More specifically, Monte Veronese Cheese shows sweet flavor full of character from prized pastures for young; more intense and tangy for aged, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Monte Veronese Cheese at young for whole milk, 6 months to over 2 years for d’allevo develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Monte Veronese Cheese for Reblochon Cheese?

In most recipes, Monte Veronese Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft (young), compact (aged) bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Monte Veronese Cheese reads as sweet (young), intense and tangy (aged) while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Monte Veronese Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft (young), compact (aged) cheese, go with Monte Veronese Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Monte Veronese Cheese suits recipes that want sweet (young), intense and tangy (aged) notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Monte Veronese Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Monte Veronese Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Monte Veronese Cheese is typically aged young for whole milk, 6 months to over 2 years for d’allevo, Reblochon Cheese 3 to 4 months.

Is Monte Veronese Cheese similar to Reblochon Cheese?

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

Can I substitute Monte Veronese Cheese for Reblochon Cheese?

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

Does Monte Veronese Cheese taste like Reblochon Cheese?

Monte Veronese Cheese reads as sweet (young), intense and tangy (aged), while Reblochon Cheese is creamy, nutty.

What is Monte Veronese Cheese made of?

Monte Veronese Cheese is made from cow milk (unpasteurized). It's typically aged young for whole milk, 6 months to over 2 years for d’allevo. 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, Monte Veronese Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monte Veronese Cheese is soft (young), compact (aged), while Reblochon Cheese is ivory-colored, creamy and supple.