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 Corsican sheep's or goat's milk cheese made only in the Niolo region, the high valley of the Golo. It is a flat square tomme with a washed ivory rind and a sticky paste that runs from mild to sharp or strong after 3 to 4 months in a damp cellar.
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 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)
- Taste: Niolo Cheese (mild, sharp or strong depending on aging), Reblochon Cheese (creamy, nutty)
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 | 3 to 4 months |
| Taste | Mild, sharp or strong depending on aging | Creamy, nutty |
Taste Comparison: Does Niolo Cheese Taste Like Reblochon Cheese?
Niolo Cheese reads as mild, sharp or strong depending on aging, while Reblochon Cheese brings creamy, nutty character. More specifically, Niolo Cheese shows animal and spicy notes from damp cellar aging, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
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. Flavor-wise, Niolo Cheese reads as mild, sharp or strong depending on aging while Reblochon Cheese brings creamy, nutty notes.
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. Flavor-wise, Niolo Cheese suits recipes that want mild, sharp or strong depending on aging notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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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?
Niolo Cheese reads as mild, sharp or strong depending on aging, while Reblochon Cheese is creamy, nutty.
What is Niolo Cheese made of?
Niolo Cheese is made from goat or sheep milk. It's typically aged 3 to 4 months. 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.