Pecorino di Filiano Cheese vs Reblochon Cheese

Q: Is Pecorino di Filiano Cheese the same as Reblochon Cheese?

No. Pecorino di Filiano 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 Pecorino di Filiano Cheese for Reblochon Cheese?

In most recipes you can swap Pecorino di Filiano Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Pecorino di Filiano 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.

Pecorino di Filiano Cheese

Reblochon Cheese

Pecorino di Filiano Cheese is a hard sheep-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Pecorino di Filiano Cheese?

Pecorino di Filiano is a PDO-certified sheep's milk cheese from Basilicata, Italy. It is aged for several months, developing a hard texture and a complex flavor profile that includes hints of toasted hazelnuts and herbs. The rind is often treated with olive oil or vinegar to enhance its flavor and preservation.

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 Pecorino di Filiano Cheese and Reblochon Cheese?

Origin: Pecorino di Filiano Cheese (Italy), Reblochon Cheese (France)
Milk type: Pecorino di Filiano Cheese (Sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Pecorino di Filiano Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Pecorino di Filiano Cheese (Golden yellow to dark brown), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Pecorino di Filiano Cheese (Two to five months, over six months), Reblochon Cheese (3 to 4 months)
Taste: Pecorino di Filiano Cheese (Sweet and delicate to strong and savoury), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Pecorino di Filiano Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Northwest Of The Basilicata Region	Haute-Savoie And Savoie
Milk Type	Sheep's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Hard	Ivory-colored, creamy and supple
Rind	Golden yellow to dark brown	Yellow-orange covered with a thin white mold
Aging	Two to five months, over six months	3 to 4 months
Taste	Sweet and delicate to strong and savoury	Creamy, nutty

Taste Comparison: Does Pecorino di Filiano Cheese Taste Like Reblochon Cheese?

Pecorino di Filiano Cheese reads as sweet and delicate to strong and savoury, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Pecorino di Filiano Cheese at two to five months, over six months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Pecorino di Filiano Cheese for Reblochon Cheese?

Pecorino di Filiano Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pecorino di Filiano Cheese reads as sweet and delicate to strong and savoury while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Pecorino di Filiano Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Pecorino di Filiano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pecorino di Filiano Cheese suits recipes that want sweet and delicate to strong and savoury notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Pecorino di Filiano Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Pecorino di Filiano Cheese originates in Italy, while Reblochon Cheese comes from France. Pecorino di Filiano Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino di Filiano Cheese is typically aged two to five months, over six months, Reblochon Cheese 3 to 4 months.

Is Pecorino di Filiano Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pecorino di Filiano Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Pecorino di Filiano Cheese taste like Reblochon Cheese?

Pecorino di Filiano Cheese reads as sweet and delicate to strong and savoury, while Reblochon Cheese is creamy, nutty.

What is Pecorino di Filiano Cheese made of?

Pecorino di Filiano Cheese is made from sheep milk (raw), using goat or lamb rennet. It's typically aged two to five months, over six 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, Pecorino di Filiano Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino di Filiano Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.