Penamellera Cheese vs Reblochon Cheese
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 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 Penamellera Cheese and Reblochon Cheese?
- Origin: Penamellera Cheese (Spain), Reblochon Cheese (France)
- Milk type: Penamellera Cheese (cow's, goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Penamellera Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Penamellera Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Penamellera Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Penamellera Cheese (10 to 15 days), Reblochon Cheese (3 to 4 months)
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Penamellera Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Asturias, Spain | Haute-Savoie And Savoie |
| Milk Type | Cow's, goat's and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | 10 to 15 days | 3 to 4 months |
| Taste | Acidic, bitter, herbaceous | Creamy, nutty |
Taste Comparison: Does Penamellera Cheese Taste Like Reblochon Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Reblochon Cheese brings creamy, nutty character. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Penamellera Cheese for Reblochon Cheese?
Penamellera Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Penamellera Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Penamellera Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Penamellera Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Penamellera Cheese originates in Spain, while Reblochon Cheese comes from France. Penamellera Cheese is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Reblochon Cheese 3 to 4 months.
Is Penamellera Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Penamellera Cheese taste like Reblochon Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Reblochon Cheese is creamy, nutty.
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 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, Penamellera Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.