Pecorino Sardo Cheese vs Reblochon Cheese
Pecorino Sardo Cheese
Reblochon Cheese
Pecorino Sardo Cheese is a firm but springy and elastic for dolce, hard and grainy for maturo 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 Sardo Cheese?
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
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 Sardo Cheese and Reblochon Cheese?
- Origin: Pecorino Sardo Cheese (Italy), Reblochon Cheese (France)
- Milk type: Pecorino Sardo Cheese (Sheep's Milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Pecorino Sardo Cheese (Pasteurized or Thermized), Reblochon Cheese (Raw)
- Texture: Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Pecorino Sardo Cheese (Pale yellow to mahogany), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo), Reblochon Cheese (3 to 4 months)
- Taste: Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Pecorino Sardo Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Sardinia | Haute-Savoie And Savoie |
| Milk Type | Sheep's Milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or Thermized | Raw |
| Texture | Firm but springy and elastic for Dolce, Hard and grainy for Maturo | Ivory-colored, creamy and supple |
| Rind | Pale yellow to mahogany | Yellow-orange covered with a thin white mold |
| Aging | 20 to 60 days for Dolce, At least 60 days for Maturo | 3 to 4 months |
| Taste | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo | Creamy, nutty |
Taste Comparison: Does Pecorino Sardo Cheese Taste Like Reblochon Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Reblochon Cheese brings creamy, nutty character. More specifically, Pecorino Sardo Cheese shows sharpness increases with longer maturation, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Pecorino Sardo Cheese for Reblochon Cheese?
Pecorino Sardo Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm but springy and elastic for dolce, hard and grainy for maturo bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Pecorino Sardo Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm but springy and elastic for dolce, hard and grainy for maturo cheese, go with Pecorino Sardo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pecorino Sardo Cheese suits recipes that want mild and sweet for dolce, more piquant and pronounced in salt for maturo notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Pecorino Sardo Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pecorino Sardo Cheese originates in Italy, while Reblochon Cheese comes from France. Pecorino Sardo Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino Sardo Cheese is typically aged 20 to 60 days for dolce, at least 60 days for maturo, Reblochon Cheese 3 to 4 months.
Is Pecorino Sardo Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Sardo Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Sardo Cheese taste like Reblochon Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Reblochon Cheese is creamy, nutty.
What is Pecorino Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. 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 Sardo Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo, while Reblochon Cheese is ivory-colored, creamy and supple.