Pannerone Cheese vs Reblochon Cheese

Pannerone Cheese is a soft, semi-soft, artisan cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Pannerone Cheese?

Pannerone is an unsalted raw cow's milk cheese from the lowlands of Lombardy, made from whole milk with large doses of rennet. It is known for a taste that starts sweet and turns bitter, and for the missing salt that puzzles first-time eaters.

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 Pannerone Cheese and Reblochon Cheese?

• Origin: Pannerone Cheese (Italy), Reblochon Cheese (France)
• Milk treatment: Pannerone Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Pannerone Cheese (soft, semi-soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Pannerone Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Pannerone Cheese (about 60 days), Reblochon Cheese (3 to 4 months)
• Taste: Pannerone Cheese (bitter, buttery, smooth, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Pannerone Cheese Taste Like Reblochon Cheese?

Pannerone Cheese reads as bitter, buttery, smooth, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Pannerone Cheese shows sweet and smooth at first, quickly turning bitterish, with an unusual absence of salt, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Pannerone Cheese at about 60 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Pannerone Cheese for Reblochon Cheese?

In most recipes, Pannerone Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, semi-soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pannerone Cheese reads as bitter, buttery, smooth, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Pannerone Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semi-soft, artisan cheese, go with Pannerone Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pannerone Cheese suits recipes that want bitter, buttery, smooth, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Pannerone Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Pannerone Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Pannerone Cheese is typically aged about 60 days, Reblochon Cheese 3 to 4 months.

Is Pannerone Cheese similar to Reblochon Cheese?

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

Can I substitute Pannerone Cheese for Reblochon Cheese?

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

Does Pannerone Cheese taste like Reblochon Cheese?

Pannerone Cheese reads as bitter, buttery, smooth, sweet, while Reblochon Cheese is creamy, nutty.

What is Pannerone Cheese made of?

Pannerone Cheese is made from cow milk (unpasteurized). It's typically aged about 60 days. 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, Pannerone Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pannerone Cheese is soft, semi-soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.