Penamellera Cheese vs Reblochon-Style Cheese
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Reblochon-Style Cheese is .
What Is Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What Is Reblochon-Style Cheese?
Reblochon-Style cheese is a soft, washed-rind cheese inspired by the traditional French Reblochon. It has a creamy, smooth texture that becomes more supple as it matures. The cheese features a mild, nutty flavor with a subtle earthiness, making it approachable yet satisfying. Its pale yellow interior is encased in an orange-hued rind, which develops from regular washing during the aging process. Often enjoyed as part of a cheese board, Reblochon-Style cheese melts beautifully and is commonly used in dishes like tartiflette. Its aroma is pleasantly pungent, hinting at the rich flavors found within. This cheese is best paired with light red wines or crisp white wines, which complement its creamy profile.
What's the Difference Between Penamellera Cheese and Reblochon-Style Cheese?
Side-by-Side Comparison
| Penamellera Cheese | Reblochon-Style Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias, Spain | — |
| Milk Type | Cow's, goat's and sheep's milk | — |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard, artisan | — |
| Rind | Natural | — |
| Aging | 10 to 15 days | — |
| Taste | Acidic, bitter, herbaceous | — |
Taste Comparison: Does Penamellera Cheese Taste Like Reblochon-Style Cheese?
Their flavor profiles are distinct.
Can You Substitute Penamellera Cheese for Reblochon-Style Cheese?
Penamellera Cheese can stand in for Reblochon-Style Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Penamellera Cheese or Reblochon-Style Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Penamellera Cheese the same as Reblochon-Style Cheese?
No, they're distinct cheeses.
Is Penamellera Cheese similar to Reblochon-Style Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Reblochon-Style Cheese?
You can, but expect a shift in flavor and finish.
Does Penamellera Cheese taste like Reblochon-Style Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
What is Reblochon-Style Cheese made of?
Reblochon-Style Cheese is made from milk.
Which should I choose, Penamellera Cheese or Reblochon-Style Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.