Parrano Cheese vs Reblochon Cheese
Parrano Cheese is a hard, artisan cow-milk cheese from Netherlands, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Parrano Cheese?
Parrano is a Dutch cow's milk cheese aged five months, mild and nutty with salty and sweet notes. It is technically a Gouda but sold as an Italian-style cheese, and it shreds, slices and melts easily.
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 Parrano Cheese and Reblochon Cheese?
- Origin: Parrano Cheese (Netherlands), Reblochon Cheese (France)
- Milk treatment: Parrano Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Parrano Cheese (hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Parrano Cheese (plastic), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Parrano Cheese (5 months), Reblochon Cheese (3 to 4 months)
- Taste: Parrano Cheese (mild, nutty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Parrano Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Netherlands | France |
| Specific Origin | The Netherlands | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Hard, artisan | Ivory-colored, creamy and supple |
| Rind | Plastic | Yellow-orange covered with a thin white mold |
| Aging | 5 months | 3 to 4 months |
| Taste | Mild, nutty | Creamy, nutty |
Taste Comparison: Does Parrano Cheese Taste Like Reblochon Cheese?
Parrano Cheese reads as mild, nutty, while Reblochon Cheese brings creamy, nutty character. More specifically, Parrano Cheese shows salty and sweet, similar to aged parmesan, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Parrano Cheese at 5 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Parrano Cheese for Reblochon Cheese?
In most recipes, Parrano 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, Parrano Cheese reads as mild, nutty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Parrano 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 Parrano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Parrano Cheese suits recipes that want mild, nutty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Parrano Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Parrano Cheese originates in Netherlands, while Reblochon Cheese comes from France. Aging also differs: Parrano Cheese is typically aged 5 months, Reblochon Cheese 3 to 4 months.
Is Parrano Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Parrano Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Parrano Cheese taste like Reblochon Cheese?
Parrano Cheese reads as mild, nutty, while Reblochon Cheese is creamy, nutty.
What is Parrano Cheese made of?
Parrano Cheese is made from cow milk (pasteurized). It's typically aged 5 months. It originates in Netherlands.
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, Parrano Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parrano Cheese is hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.