Pecorino di Picinisco Cheese vs Reblochon Cheese

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

No. Pecorino di Picinisco 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 Picinisco Cheese for Reblochon Cheese?

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

Q: Which should I choose, Pecorino di Picinisco 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 Picinisco Cheese is a compact goat or 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 Picinisco Cheese?

Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.

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 di Picinisco Cheese and Reblochon Cheese?

Origin: Pecorino di Picinisco Cheese (Italy), Reblochon Cheese (France)
Milk type: Pecorino di Picinisco Cheese (Ewe's milk, optional goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Pecorino di Picinisco Cheese (Compact), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Pecorino di Picinisco Cheese (Straw-colored, thin, rough), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Pecorino di Picinisco Cheese (Lamb or kid rennet paste), Reblochon Cheese (3 to 4 months)
Taste: Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Pecorino di Picinisco Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Comino Valley, Frosinone	Haute-Savoie And Savoie
Milk Type	Ewe's milk, optional goat's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Compact	Ivory-colored, creamy and supple
Rind	Straw-colored, thin, rough	Yellow-orange covered with a thin white mold
Aging	Lamb or kid rennet paste	3 to 4 months
Taste	Mild for scamosciato, strong for stagionato	Creamy, nutty

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

Pecorino di Picinisco Cheese reads as mild for scamosciato, strong for stagionato, while Reblochon Cheese brings creamy, nutty character. More specifically, Pecorino di Picinisco Cheese shows mountain pasture aroma, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Pecorino di Picinisco Cheese at lamb or kid rennet paste develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Pecorino di Picinisco Cheese for Reblochon Cheese?

Pecorino di Picinisco Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect compact bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pecorino di Picinisco Cheese reads as mild for scamosciato, strong for stagionato while Reblochon Cheese brings creamy, nutty notes.

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

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pecorino di Picinisco Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Pecorino di Picinisco Cheese originates in Italy, while Reblochon Cheese comes from France. Pecorino di Picinisco Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino di Picinisco Cheese is typically aged lamb or kid rennet paste, Reblochon Cheese 3 to 4 months.

Is Pecorino di Picinisco Cheese similar to Reblochon Cheese?

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

Can I substitute Pecorino di Picinisco Cheese for Reblochon Cheese?

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

Does Pecorino di Picinisco Cheese taste like Reblochon Cheese?

Pecorino di Picinisco Cheese reads as mild for scamosciato, strong for stagionato, while Reblochon Cheese is creamy, nutty.

What is Pecorino di Picinisco Cheese made of?

Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. 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 Picinisco Cheese or Reblochon Cheese?

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