Pecorino Romano Cheese vs Reblochon Cheese

Q: Is Pecorino Romano Cheese the same as Reblochon Cheese?

No. Pecorino Romano 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 Romano Cheese for Reblochon Cheese?

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

Q: Which should I choose, Pecorino Romano 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 Romano Cheese

Reblochon Cheese

Pecorino Romano 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 Romano Cheese?

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

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 Romano Cheese and Reblochon Cheese?

Origin: Pecorino Romano Cheese (Italy), Reblochon Cheese (France)
Milk type: Pecorino Romano Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Pecorino Romano Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Pecorino Romano Cheese (Pale yellow to brown or black), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Pecorino Romano Cheese (5–8 months or longer), Reblochon Cheese (3 to 4 months)
Taste: Pecorino Romano Cheese (Sharp, salty), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Pecorino Romano Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Lazio, Sardinia, Grosseto	Haute-Savoie And Savoie
Milk Type	Sheep's milk	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	Hard	Ivory-colored, creamy and supple
Rind	Pale yellow to brown or black	Yellow-orange covered with a thin white mold
Aging	5–8 months or longer	3 to 4 months
Taste	Sharp, salty	Creamy, nutty

Taste Comparison: Does Pecorino Romano Cheese Taste Like Reblochon Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Pecorino Romano Cheese at 5–8 months or longer develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Pecorino Romano Cheese for Reblochon Cheese?

Pecorino Romano 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 Romano Cheese reads as sharp, salty while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Pecorino Romano 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 Romano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pecorino Romano Cheese suits recipes that want sharp, salty 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 Romano Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Pecorino Romano Cheese originates in Italy, while Reblochon Cheese comes from France. Pecorino Romano Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino Romano Cheese is typically aged 5–8 months or longer, Reblochon Cheese 3 to 4 months.

Is Pecorino Romano Cheese similar to Reblochon Cheese?

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

Can I substitute Pecorino Romano Cheese for Reblochon Cheese?

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

Does Pecorino Romano Cheese taste like Reblochon Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Reblochon Cheese is creamy, nutty.

What is Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using rennet rennet. It's typically aged 5–8 months or longer. 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 Romano Cheese or Reblochon Cheese?

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