Niolo Cheese vs Reblochon Cheese
Niolo Cheese is a soft goat or sheep-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Niolo Cheese?
Niolo is a soft cheese from the Casamaccioli region of Corsica, France, made from either goat's or sheep's milk. It has a washed rind, which contributes to its strong aroma. The cheese offers a rich flavor profile that reflects its traditional Corsican roots. Known by several names, including Fromage Fermier de Brebis du Niolu and Niulincu, Niolo is enjoyed by those who appreciate bold, rustic cheeses. Its soft texture makes it an excellent choice for spreading on bread or pairing with robust wines. Niolo is a staple in local Corsican cuisine and is cherished for its authentic taste.
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 Niolo Cheese and Reblochon Cheese?
- Milk type: Niolo Cheese (goat's or sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Niolo Cheese (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Niolo Cheese (washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Side-by-Side Comparison
| Niolo Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Casamaccioli, Corsica | Haute-Savoie And Savoie |
| Milk Type | Goat's or sheep's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Niolo Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
Can You Substitute Niolo Cheese for Reblochon Cheese?
Niolo Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Niolo Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Niolo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Niolo Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Niolo Cheese is made from goat or sheep milk; Reblochon Cheese uses cow.
Is Niolo Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Niolo Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Niolo Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Niolo Cheese made of?
Niolo Cheese is made from goat or sheep milk. It originates in France.
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, Niolo Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Niolo Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.