Nanoški sir Cheese vs Reblochon Cheese

Q: Is Nanoški sir Cheese the same as Reblochon Cheese?

No. Nanoški sir Cheese and Reblochon Cheese are distinct cheeses from Slovenia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Nanoški sir Cheese for Reblochon Cheese?

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

Q: Which should I choose, Nanoški sir 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.

Nanoški sir Cheese is a hard cow-milk cheese from Slovenia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Nanoški sir Cheese?

Nanoški sir is a traditional cheese from the region around Nanos, Slovenia. Made from cow's milk, it has a semi-hard texture and a mild, slightly sweet flavor that becomes more pronounced with aging. Nanoški sir is often enjoyed sliced in sandwiches or as part of a cheese platter.

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 Nanoški sir Cheese and Reblochon Cheese?

Origin: Nanoški sir Cheese (Slovenia), Reblochon Cheese (France)
Milk treatment: Nanoški sir Cheese (Thermized or partially pasteurized), Reblochon Cheese (Raw)
Texture: Nanoški sir Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Nanoški sir Cheese (Smooth, firm, and dry), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Nanoški sir Cheese (At least 60 days), Reblochon Cheese (3 to 4 months)
Taste: Nanoški sir Cheese (Piquant, slightly nutty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Nanoški sir Cheese	Reblochon Cheese
Country of Origin	Slovenia	France
Specific Origin	Nanos Plateau, Vipava Valley	Haute-Savoie And Savoie
Milk Type	Slovenian Brown cow	Raw whole cow’s milk
Milk Treatment	Thermized or partially pasteurized	Raw
Texture	Hard	Ivory-colored, creamy and supple
Rind	Smooth, firm, and dry	Yellow-orange covered with a thin white mold
Aging	At least 60 days	3 to 4 months
Taste	Piquant, slightly nutty	Creamy, nutty

Taste Comparison: Does Nanoški sir Cheese Taste Like Reblochon Cheese?

Nanoški sir Cheese reads as piquant, slightly nutty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Nanoški sir Cheese at at least 60 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Nanoški sir Cheese for Reblochon Cheese?

In most recipes, Nanoški sir Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Nanoški sir Cheese reads as piquant, slightly nutty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Nanoški sir Cheese or Reblochon Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Nanoški sir Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Nanoški sir Cheese originates in Slovenia, while Reblochon Cheese comes from France. Aging also differs: Nanoški sir Cheese is typically aged at least 60 days, Reblochon Cheese 3 to 4 months.

Is Nanoški sir Cheese similar to Reblochon Cheese?

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

Can I substitute Nanoški sir Cheese for Reblochon Cheese?

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

Does Nanoški sir Cheese taste like Reblochon Cheese?

Nanoški sir Cheese reads as piquant, slightly nutty, while Reblochon Cheese is creamy, nutty.

What is Nanoški sir Cheese made of?

Nanoški sir Cheese is made from cow milk (thermized or partially pasteurized), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.

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, Nanoški sir Cheese or Reblochon Cheese?

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