Parmesan Cheese vs Reblochon Cheese

Parmesan Cheese is a hard, 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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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 Parmesan Cheese and Reblochon Cheese?

• Origin: Parmesan Cheese (Italy), Reblochon Cheese (France)
• Milk treatment: Parmesan Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Parmesan Cheese (hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Parmesan Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Parmesan Cheese (minimum 12 months, average 2 years), Reblochon Cheese (3 to 4 months)
• Taste: Parmesan Cheese (salty, savory), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Parmesan Cheese Taste Like Reblochon Cheese?

Parmesan Cheese reads as salty, savory, while Reblochon Cheese brings creamy, nutty character. More specifically, Parmesan Cheese shows sharp, salty, savory, strong umami, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Parmesan Cheese at minimum 12 months, average 2 years develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Parmesan Cheese for Reblochon Cheese?

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

Which Is Better, Parmesan Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Parmesan Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Parmesan Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Parmesan Cheese is typically aged minimum 12 months, average 2 years, Reblochon Cheese 3 to 4 months.

Is Parmesan Cheese similar to Reblochon Cheese?

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

Can I substitute Parmesan Cheese for Reblochon Cheese?

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

Does Parmesan Cheese taste like Reblochon Cheese?

Parmesan Cheese reads as salty, savory, while Reblochon Cheese is creamy, nutty.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. 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, Parmesan Cheese or Reblochon Cheese?

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