Pecorino Cheese vs Reblochon Cheese
Pecorino Cheese
Reblochon Cheese
Pecorino 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 Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
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 Cheese and Reblochon Cheese?
- Origin: Pecorino Cheese (Italy), Reblochon Cheese (France)
- Milk type: Pecorino Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Pecorino Cheese (hard), Reblochon Cheese (Ivory-colored, creamy and supple)
- Aging: Pecorino Cheese (fresco, semi-stagionato or stagionato), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Pecorino Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Italy | 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 | — | Yellow-orange covered with a thin white mold |
| Aging | Fresco, semi-stagionato or stagionato | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Pecorino Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. More specifically, Pecorino Cheese shows buttery, nutty, mild cream and milk, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Pecorino Cheese at fresco, semi-stagionato or stagionato develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Pecorino Cheese for Reblochon Cheese?
Pecorino 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.
Which Is Better, Pecorino 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 Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pecorino Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Pecorino Cheese originates in Italy, while Reblochon Cheese comes from France. Pecorino Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Pecorino Cheese is typically aged fresco, semi-stagionato or stagionato, Reblochon Cheese 3 to 4 months.
Is Pecorino Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pecorino Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. 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 Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.