Nostrano Valtrompia Cheese vs Reblochon Cheese

Q: Is Nostrano Valtrompia Cheese the same as Reblochon Cheese?

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

Q: Can I substitute Nostrano Valtrompia Cheese for Reblochon Cheese?

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

Q: Which should I choose, Nostrano Valtrompia 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.

Nostrano Valtrompia Cheese

Reblochon Cheese

Nostrano Valtrompia Cheese is a very hard cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Nostrano Valtrompia Cheese?

Nostrano Valtrompia is an extra-hard, half-fat cow's milk PDO cheese from the Val Trompia in Brescia, Lombardy. It is made from partly skimmed raw milk with a little saffron, ripened at least twelve months, and produced by only six certified dairies.

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 Nostrano Valtrompia Cheese and Reblochon Cheese?

Origin: Nostrano Valtrompia Cheese (Italy), Reblochon Cheese (France)
Texture: Nostrano Valtrompia Cheese (Very hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Nostrano Valtrompia Cheese (Hard), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Nostrano Valtrompia Cheese (minimum 12 months), Reblochon Cheese (3 to 4 months)
Taste: Nostrano Valtrompia Cheese (full and intense), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Nostrano Valtrompia Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Trompia Valley, Brescia Province, Gussago, Quarone And Civine	Haute-Savoie And Savoie
Milk Type	Cow's milk (90% Brown Swiss), up to 10% other breeds or hybrids	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Very hard	Ivory-colored, creamy and supple
Rind	Hard	Yellow-orange covered with a thin white mold
Aging	Minimum 12 months	3 to 4 months
Taste	Full and intense	Creamy, nutty

Taste Comparison: Does Nostrano Valtrompia Cheese Taste Like Reblochon Cheese?

Nostrano Valtrompia Cheese reads as full and intense, while Reblochon Cheese brings creamy, nutty character. More specifically, Nostrano Valtrompia Cheese shows no sour notes, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Nostrano Valtrompia Cheese at minimum 12 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Nostrano Valtrompia Cheese for Reblochon Cheese?

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

Which Is Better, Nostrano Valtrompia Cheese or Reblochon Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Nostrano Valtrompia Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Nostrano Valtrompia Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Nostrano Valtrompia Cheese is typically aged minimum 12 months, Reblochon Cheese 3 to 4 months.

Is Nostrano Valtrompia Cheese similar to Reblochon Cheese?

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

Can I substitute Nostrano Valtrompia Cheese for Reblochon Cheese?

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

Does Nostrano Valtrompia Cheese taste like Reblochon Cheese?

Nostrano Valtrompia Cheese reads as full and intense, while Reblochon Cheese is creamy, nutty.

What is Nostrano Valtrompia Cheese made of?

Nostrano Valtrompia Cheese is made from cow milk (raw). It's typically aged minimum 12 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, Nostrano Valtrompia Cheese or Reblochon Cheese?

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