Pecorino Crotonese Cheese vs Reblochon Cheese
Pecorino Crotonese Cheese is a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
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 Pecorino Crotonese Cheese and Reblochon Cheese?
- Milk type: Pecorino Crotonese Cheese (Whole sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened)), Reblochon Cheese (3 to 4 months)
- Taste: Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened)), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pecorino Crotonese Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Provinces Of Crotone, Catanzaro, And Cosenza | Haute-Savoie And Savoie |
| Milk Type | Whole sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Raw, thermised, or pasteurised | Raw |
| Texture | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm | Ivory-colored, creamy and supple |
| Rind | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs | Yellow-orange covered with a thin white mold |
| Aging | Fresh, semi-hard, ripened (more than six months for ripened) | 3 to 4 months |
| Taste | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) | Creamy, nutty |
Taste Comparison: Does Pecorino Crotonese Cheese Taste Like Reblochon Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Reblochon Cheese brings creamy, nutty character. More specifically, Pecorino Crotonese Cheese shows sheep's milk, hay, mature wild grasses, hazelnut, smoke, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened) develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Pecorino Crotonese Cheese for Reblochon Cheese?
Pecorino Crotonese Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pecorino Crotonese Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm cheese, go with Pecorino Crotonese Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pecorino Crotonese Cheese suits recipes that want distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pecorino Crotonese Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pecorino Crotonese Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino Crotonese Cheese is typically aged fresh, semi-hard, ripened (more than six months for ripened), Reblochon Cheese 3 to 4 months.
Is Pecorino Crotonese Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Crotonese Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Crotonese Cheese taste like Reblochon Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Reblochon Cheese is creamy, nutty.
What is Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
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, Pecorino Crotonese Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm, while Reblochon Cheese is ivory-colored, creamy and supple.