Murazzano Cheese vs Reblochon Cheese

Murazzano Cheese is a fresh cow and sheep-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Murazzano Cheese?

Murazzano is a PDO cheese from the Alta Langa hills in the province of Cuneo, Piedmont. It is made mostly from the milk of a native Langhe sheep breed, with up to 40 percent cow's milk, and can be eaten after only four days of ripening.

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 Murazzano Cheese and Reblochon Cheese?

• Origin: Murazzano Cheese (Italy), Reblochon Cheese (France)
• Milk type: Murazzano Cheese (Ewe’s (up to 60%) and Cow’s (up to 40%)), Reblochon Cheese (Raw whole cow’s milk)
• Texture: Murazzano Cheese (Fresh), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Murazzano Cheese (washed, very thin, sometimes bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Murazzano Cheese (4–10 days to 2 months), Reblochon Cheese (3 to 4 months)
• Taste: Murazzano Cheese (Sweet to savory), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Murazzano Cheese Taste Like Reblochon Cheese?

Murazzano Cheese reads as sweet to savory, while Reblochon Cheese brings creamy, nutty character. More specifically, Murazzano Cheese shows pleasant, with milk and cream characteristics. sweet for fresh products, more savory and intense when aged., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Murazzano Cheese at 4–10 days to 2 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Murazzano Cheese for Reblochon Cheese?

Murazzano Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Murazzano Cheese reads as sweet to savory while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Murazzano Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fresh cheese, go with Murazzano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Murazzano Cheese suits recipes that want sweet to savory notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Murazzano Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Murazzano Cheese originates in Italy, while Reblochon Cheese comes from France. Murazzano Cheese is made from cow and sheep milk; Reblochon Cheese uses cow. Aging also differs: Murazzano Cheese is typically aged 4–10 days to 2 months, Reblochon Cheese 3 to 4 months.

Is Murazzano Cheese similar to Reblochon Cheese?

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

Can I substitute Murazzano Cheese for Reblochon Cheese?

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

Does Murazzano Cheese taste like Reblochon Cheese?

Murazzano Cheese reads as sweet to savory, while Reblochon Cheese is creamy, nutty.

What is Murazzano Cheese made of?

Murazzano Cheese is made from cow and sheep milk (raw), using liquid rennet. It's typically aged 4–10 days to 2 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, Murazzano Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Murazzano Cheese is fresh, while Reblochon Cheese is ivory-colored, creamy and supple.