Parmigiano Reggiano Cheese vs Reblochon Cheese
Parmigiano Reggiano Cheese
Reblochon Cheese
Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.
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 Parmigiano Reggiano Cheese and Reblochon Cheese?
- Origin: Parmigiano Reggiano Cheese (Italy), Reblochon Cheese (France)
- Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Parmigiano Reggiano Cheese (Hard), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Parmigiano Reggiano Cheese (12 to 36 months), Reblochon Cheese (3 to 4 months)
- Taste: Parmigiano Reggiano Cheese (Umami), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Parmigiano Reggiano Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Emilia-Romagna Region | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Grainy, flaky | Ivory-colored, creamy and supple |
| Rind | Hard | Yellow-orange covered with a thin white mold |
| Aging | 12 to 36 months | 3 to 4 months |
| Taste | Umami | Creamy, nutty |
Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Reblochon Cheese?
Parmigiano Reggiano Cheese reads as umami, while Reblochon Cheese brings creamy, nutty character. More specifically, Parmigiano Reggiano Cheese shows lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Parmigiano Reggiano Cheese for Reblochon Cheese?
In most recipes, Parmigiano Reggiano Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect grainy, flaky bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Parmigiano Reggiano Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a grainy, flaky cheese, go with Parmigiano Reggiano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Parmigiano Reggiano Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Parmigiano Reggiano Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Reblochon Cheese 3 to 4 months.
Is Parmigiano Reggiano Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Parmigiano Reggiano Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Parmigiano Reggiano Cheese taste like Reblochon Cheese?
Parmigiano Reggiano Cheese reads as umami, while Reblochon Cheese is creamy, nutty.
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 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, Parmigiano Reggiano Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Reblochon Cheese is ivory-colored, creamy and supple.