Ossolano Cheese vs Reblochon Cheese
Ossolano Cheese is a firm and springy with small, irregular eyes cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Ossolano Cheese?
Ossolano is an Italian PDO cow's milk cheese from the Ossola valley in Piedmont, made year round in small mountain dairies and ripened at least 60 days. It comes as plain Ossolano or as Ossolano d'Alpe, made in summer on pastures above 1,400 m.
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 Ossolano Cheese and Reblochon Cheese?
- Milk treatment: Ossolano Cheese (Whole milk from two to four successive milkings), Reblochon Cheese (Raw)
- Texture: Ossolano Cheese (Firm and springy with small, irregular eyes), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Ossolano Cheese (Smooth, regular, straw yellow, darkens with age), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Ossolano Cheese (Minimum 60 days), Reblochon Cheese (3 to 4 months)
- Taste: Ossolano Cheese (Harmonious and delicate, becomes more intense with age), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Ossolano Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Ossola Valley, Piedmont Region | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Whole milk from two to four successive milkings | Raw |
| Texture | Firm and springy with small, irregular eyes | Ivory-colored, creamy and supple |
| Rind | Smooth, regular, straw yellow, darkens with age | Yellow-orange covered with a thin white mold |
| Aging | Minimum 60 days | 3 to 4 months |
| Taste | Harmonious and delicate, becomes more intense with age | Creamy, nutty |
Taste Comparison: Does Ossolano Cheese Taste Like Reblochon Cheese?
Ossolano Cheese reads as harmonious and delicate, becomes more intense with age, while Reblochon Cheese brings creamy, nutty character. More specifically, Ossolano Cheese shows floral notes, hints of nuts, buttery diacetyl taste, ripe and dried fruit, vanilla, dog-roses, alpine flowers, spiciness, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Ossolano Cheese at minimum 60 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Ossolano Cheese for Reblochon Cheese?
In most recipes, Ossolano Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and springy with small, irregular eyes bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Ossolano Cheese reads as harmonious and delicate, becomes more intense with age while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Ossolano Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm and springy with small, irregular eyes cheese, go with Ossolano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Ossolano Cheese suits recipes that want harmonious and delicate, becomes more intense with age notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Ossolano Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Ossolano Cheese is typically aged minimum 60 days, Reblochon Cheese 3 to 4 months.
Is Ossolano Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Ossolano Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ossolano Cheese taste like Reblochon Cheese?
Ossolano Cheese reads as harmonious and delicate, becomes more intense with age, while Reblochon Cheese is creamy, nutty.
What is Ossolano Cheese made of?
Ossolano Cheese is made from cow milk (whole milk from two to four successive milkings). It's typically aged minimum 60 days.
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, Ossolano Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ossolano Cheese is firm and springy with small, irregular eyes, while Reblochon Cheese is ivory-colored, creamy and supple.