Mozzarella di Bufala Campana Cheese vs Reblochon Cheese

Mozzarella di Bufala Campana Cheese is a soft, creamy buffalo-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Mozzarella di Bufala Campana Cheese?

Mozzarella di Bufala Campana is a PDO cheese from the Campania region of Italy, made from the milk of Italian buffalo. It is creamier and more flavorful than its cow's milk counterparts, with a soft, moist texture and a tangy, rich taste that is highly prized in culinary uses.

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 Mozzarella di Bufala Campana Cheese and Reblochon Cheese?

• Origin: Mozzarella di Bufala Campana Cheese (Italy), Reblochon Cheese (France)
• Milk type: Mozzarella di Bufala Campana Cheese (Water buffalo's), Reblochon Cheese (Raw whole cow’s milk)
• Texture: Mozzarella di Bufala Campana Cheese (Soft, creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Mozzarella di Bufala Campana Cheese (None), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Mozzarella di Bufala Campana Cheese (Eaten fresh), Reblochon Cheese (3 to 4 months)
• Taste: Mozzarella di Bufala Campana Cheese (Rich, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Mozzarella di Bufala Campana Cheese Taste Like Reblochon Cheese?

Mozzarella di Bufala Campana Cheese reads as rich, tangy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Mozzarella di Bufala Campana Cheese at eaten fresh develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Mozzarella di Bufala Campana Cheese for Reblochon Cheese?

Mozzarella di Bufala Campana Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Mozzarella di Bufala Campana Cheese reads as rich, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Mozzarella di Bufala Campana Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Mozzarella di Bufala Campana Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Mozzarella di Bufala Campana Cheese originates in Italy, while Reblochon Cheese comes from France. Mozzarella di Bufala Campana Cheese is made from buffalo milk; Reblochon Cheese uses cow. Aging also differs: Mozzarella di Bufala Campana Cheese is typically aged eaten fresh, Reblochon Cheese 3 to 4 months.

Is Mozzarella di Bufala Campana Cheese similar to Reblochon Cheese?

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

Can I substitute Mozzarella di Bufala Campana Cheese for Reblochon Cheese?

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

Does Mozzarella di Bufala Campana Cheese taste like Reblochon Cheese?

Mozzarella di Bufala Campana Cheese reads as rich, tangy, while Reblochon Cheese is creamy, nutty.

What is Mozzarella di Bufala Campana Cheese made of?

Mozzarella di Bufala Campana Cheese is made from buffalo milk (raw), using traditional rennet. It's typically aged eaten fresh. 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, Mozzarella di Bufala Campana Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mozzarella di Bufala Campana Cheese is soft, creamy, while Reblochon Cheese is ivory-colored, creamy and supple.