Pecorino Siciliano Cheese vs Reblochon Cheese

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

No. Pecorino Siciliano 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 Siciliano Cheese for Reblochon Cheese?

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

Q: Which should I choose, Pecorino Siciliano 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 Siciliano Cheese

Reblochon Cheese

Pecorino Siciliano Cheese is a hard and compact 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 Siciliano Cheese?

Pecorino Siciliano is an ancient sheep’s milk cheese from Sicily, known for its sharp and spicy flavor. This hard cheese is typically aged for at least four months and has a compact, crumbly texture. It’s often enjoyed on its own or used to enhance the flavors of pasta dishes and baked goods.

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 Siciliano Cheese and Reblochon Cheese?

Origin: Pecorino Siciliano Cheese (Italy), Reblochon Cheese (France)
Milk type: Pecorino Siciliano Cheese (Sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Pecorino Siciliano Cheese (Hard and compact), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Pecorino Siciliano Cheese (White to light yellow), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Pecorino Siciliano Cheese (At least 4 months, up to over 12 months), Reblochon Cheese (3 to 4 months)
Taste: Pecorino Siciliano Cheese (Varies from fresh and floral to fruity and spicy with age), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Pecorino Siciliano Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Sicily	Haute-Savoie And Savoie
Milk Type	Sheep's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Hard and compact	Ivory-colored, creamy and supple
Rind	White to light yellow	Yellow-orange covered with a thin white mold
Aging	At least 4 months, up to over 12 months	3 to 4 months
Taste	Varies from fresh and floral to fruity and spicy with age	Creamy, nutty

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

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Pecorino Siciliano Cheese at at least 4 months, up to over 12 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Pecorino Siciliano Cheese for Reblochon Cheese?

Pecorino Siciliano Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard and compact bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Pecorino Siciliano Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard and compact cheese, go with Pecorino Siciliano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pecorino Siciliano Cheese suits recipes that want varies from fresh and floral to fruity and spicy with age notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Pecorino Siciliano Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Pecorino Siciliano Cheese originates in Italy, while Reblochon Cheese comes from France. Pecorino Siciliano Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino Siciliano Cheese is typically aged at least 4 months, up to over 12 months, Reblochon Cheese 3 to 4 months.

Is Pecorino Siciliano Cheese similar to Reblochon Cheese?

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

Can I substitute Pecorino Siciliano Cheese for Reblochon Cheese?

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

Does Pecorino Siciliano Cheese taste like Reblochon Cheese?

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Reblochon Cheese is creamy, nutty.

What is Pecorino Siciliano Cheese made of?

Pecorino Siciliano Cheese is made from sheep milk (raw), using lamb's rennet. It's typically aged at least 4 months, up to over 12 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 Siciliano Cheese or Reblochon Cheese?

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