Pecorino del Monte Poro Cheese vs Reblochon Cheese
Pecorino del Monte Poro Cheese is a compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Pecorino del Monte Poro Cheese?
Pecorino del Monte Poro is a type of cheese from Italy, specifically from the Monte Poro district in the Vibo Valentia province. It is made from raw whole sheep's milk and comes in three types based on the maturing period: fresco (fresh), semistagionato (semi-mature), and stagionato (mature). The cheese has a hard and coarse rind, with colors ranging from golden yellow to light or medium brown. Its flavor is rich and nutty, becoming more intense with age, and it has an aroma reminiscent of wildflowers and Mediterranean scrub. The cheese is produced using traditional methods, including the use of rennet from lambs or kids. Pecorino del Monte Poro is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are linked to its geographical area. The cheese has been recognized for its quality and has won awards, including the Gambero Rosso 'outstanding' award in
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 del Monte Poro Cheese and Reblochon Cheese?
- Milk type: Pecorino del Monte Poro Cheese (Sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pecorino del Monte Poro Cheese (Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Pecorino del Monte Poro Cheese (Hard and coarse), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Pecorino del Monte Poro Cheese (Fresco (20-60 days), Semistagionato (61 days to 6 months), Stagionato (6-24 months)), Reblochon Cheese (3 to 4 months)
- Taste: Pecorino del Monte Poro Cheese (Rich and nutty, more intense with age), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pecorino del Monte Poro Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Monte Poro District, Vibo Valentia Province | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato | Ivory-colored, creamy and supple |
| Rind | Hard and coarse | Yellow-orange covered with a thin white mold |
| Aging | Fresco (20-60 days), Semistagionato (61 days to 6 months), Stagionato (6-24 months) | 3 to 4 months |
| Taste | Rich and nutty, more intense with age | Creamy, nutty |
Taste Comparison: Does Pecorino del Monte Poro Cheese Taste Like Reblochon Cheese?
Pecorino del Monte Poro Cheese reads as rich and nutty, more intense with age, while Reblochon Cheese brings creamy, nutty character. More specifically, Pecorino del Monte Poro Cheese shows fragrant with wildflowers, mediterranean scrub, hay, and a slightly nutty or grassy aftertaste, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Pecorino del Monte Poro Cheese at fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months) develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Pecorino del Monte Poro Cheese for Reblochon Cheese?
Pecorino del Monte Poro Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pecorino del Monte Poro Cheese reads as rich and nutty, more intense with age while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pecorino del Monte Poro Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato cheese, go with Pecorino del Monte Poro Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pecorino del Monte Poro Cheese suits recipes that want rich and nutty, more intense with age notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pecorino del Monte Poro Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pecorino del Monte Poro Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino del Monte Poro Cheese is typically aged fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months), Reblochon Cheese 3 to 4 months.
Is Pecorino del Monte Poro Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino del Monte Poro Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino del Monte Poro Cheese taste like Reblochon Cheese?
Pecorino del Monte Poro Cheese reads as rich and nutty, more intense with age, while Reblochon Cheese is creamy, nutty.
What is Pecorino del Monte Poro Cheese made of?
Pecorino del Monte Poro Cheese is made from sheep milk (raw), using from the lining of the fourth stomach of lambs and/or kids rennet. It's typically aged fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months).
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 del Monte Poro Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino del Monte Poro Cheese is compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato, while Reblochon Cheese is ivory-colored, creamy and supple.