Parmigiano Reggiano Cheese vs Reblochon Cheese

Q: Is Parmigiano Reggiano Cheese the same as Reblochon Cheese?

No. Parmigiano Reggiano 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 Parmigiano Reggiano Cheese for Reblochon Cheese?

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

Q: Which should I choose, Parmigiano Reggiano 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.

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 an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

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. 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.

Which is your favorite?

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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.