Pecorino Toscano Cheese vs Reblochon Cheese

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

No. Pecorino Toscano 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 Toscano Cheese for Reblochon Cheese?

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

Q: Which should I choose, Pecorino Toscano 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 Toscano Cheese

Reblochon Cheese

Pecorino Toscano Cheese is a soft or semihard 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 Toscano Cheese?

Pecorino Toscano is a PDO-certified cheese from Tuscany made from sheep's milk. It has a softer texture and milder flavor compared to other Pecorinos and can be eaten fresh or aged. The fresh version is creamy and mild, while the aged version is firmer and nuttier, often served as part of an antipasti platter or grated into dishes.

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 Toscano Cheese and Reblochon Cheese?

Origin: Pecorino Toscano Cheese (Italy), Reblochon Cheese (France)
Milk type: Pecorino Toscano Cheese (Sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Pecorino Toscano Cheese (Raw or pasteurized), Reblochon Cheese (Raw)
Texture: Pecorino Toscano Cheese (Soft or Semihard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Pecorino Toscano Cheese (Straw-colored), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Pecorino Toscano Cheese (At least 20 days (soft), Four months (semihard)), Reblochon Cheese (3 to 4 months)
Taste: Pecorino Toscano Cheese (Fragrant), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Pecorino Toscano Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Tuscany, Some Municipalities Of Umbria And Lazio	Haute-Savoie And Savoie
Milk Type	Sheep's milk	Raw whole cow’s milk
Milk Treatment	Raw or pasteurized	Raw
Texture	Soft or Semihard	Ivory-colored, creamy and supple
Rind	Straw-colored	Yellow-orange covered with a thin white mold
Aging	At least 20 days (soft), Four months (semihard)	3 to 4 months
Taste	Fragrant	Creamy, nutty

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

Pecorino Toscano Cheese reads as fragrant, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Pecorino Toscano Cheese at at least 20 days (soft), four months (semihard) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Pecorino Toscano Cheese for Reblochon Cheese?

Pecorino Toscano Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft or semihard bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Pecorino Toscano Cheese reads as fragrant while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Pecorino Toscano Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft or semihard cheese, go with Pecorino Toscano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Pecorino Toscano Cheese suits recipes that want fragrant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Pecorino Toscano Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Pecorino Toscano Cheese originates in Italy, while Reblochon Cheese comes from France. Pecorino Toscano Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino Toscano Cheese is typically aged at least 20 days (soft), four months (semihard), Reblochon Cheese 3 to 4 months.

Is Pecorino Toscano Cheese similar to Reblochon Cheese?

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

Can I substitute Pecorino Toscano Cheese for Reblochon Cheese?

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

Does Pecorino Toscano Cheese taste like Reblochon Cheese?

Pecorino Toscano Cheese reads as fragrant, while Reblochon Cheese is creamy, nutty.

What is Pecorino Toscano Cheese made of?

Pecorino Toscano Cheese is made from sheep milk (raw or pasteurized), using calf rennet. It's typically aged at least 20 days (soft), four months (semihard). 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 Toscano Cheese or Reblochon Cheese?

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