Pasta Filata Cheese vs Reblochon Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
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 Pasta Filata Cheese and Reblochon Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Pasta Filata Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Italy | Haute-Savoie And Savoie |
| Milk Type | Cow, water buffalo | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft, elastic and stringy, fibrous | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Pasta Filata Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Pasta Filata Cheese for Reblochon Cheese?
Pasta Filata Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, elastic and stringy, fibrous bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Pasta Filata Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, elastic and stringy, fibrous cheese, go with Pasta Filata Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Reblochon Cheese uses cow. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Reblochon Cheese 3 to 4 months.
Is Pasta Filata Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
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, Pasta Filata Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Reblochon Cheese is ivory-colored, creamy and supple.