Piacentinu Ennese Cheese vs Reblochon Cheese

Q: Is Piacentinu Ennese Cheese the same as Reblochon Cheese?

No. Piacentinu Ennese 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 Piacentinu Ennese Cheese for Reblochon Cheese?

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

Q: Which should I choose, Piacentinu Ennese 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.

Piacentinu Ennese Cheese is a 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 Piacentinu Ennese Cheese?

Piacentinu Ennese is a unique sheep's milk cheese from Sicily, distinguished by the addition of saffron that gives it a striking yellow color. It’s also flavored with peppercorns, enhancing its naturally rich, nutty taste. This cheese is often eaten on its own or used to add color and flavor to Sicilian 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 Piacentinu Ennese Cheese and Reblochon Cheese?

Origin: Piacentinu Ennese Cheese (Italy), Reblochon Cheese (France)
Milk type: Piacentinu Ennese Cheese (Ewe's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Piacentinu Ennese Cheese (Compact), Reblochon Cheese (Ivory-colored, creamy and supple)
Aging: Piacentinu Ennese Cheese (Two to four months (semi-aged), Over four months (aged)), Reblochon Cheese (3 to 4 months)
Taste: Piacentinu Ennese Cheese (Strong, characteristic), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Piacentinu Ennese Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Province Of Enna	Haute-Savoie And Savoie
Milk Type	Ewe's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Compact	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	Two to four months (semi-aged), Over four months (aged)	3 to 4 months
Taste	Strong, characteristic	Creamy, nutty

Taste Comparison: Does Piacentinu Ennese Cheese Taste Like Reblochon Cheese?

Piacentinu Ennese Cheese reads as strong, characteristic, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Piacentinu Ennese Cheese at two to four months (semi-aged), over four months (aged) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Piacentinu Ennese Cheese for Reblochon Cheese?

Piacentinu Ennese Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect compact bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Piacentinu Ennese Cheese reads as strong, characteristic while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Piacentinu Ennese Cheese or Reblochon Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Piacentinu Ennese Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Piacentinu Ennese Cheese originates in Italy, while Reblochon Cheese comes from France. Piacentinu Ennese Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Piacentinu Ennese Cheese is typically aged two to four months (semi-aged), over four months (aged), Reblochon Cheese 3 to 4 months.

Is Piacentinu Ennese Cheese similar to Reblochon Cheese?

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

Can I substitute Piacentinu Ennese Cheese for Reblochon Cheese?

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

Does Piacentinu Ennese Cheese taste like Reblochon Cheese?

Piacentinu Ennese Cheese reads as strong, characteristic, while Reblochon Cheese is creamy, nutty.

What is Piacentinu Ennese Cheese made of?

Piacentinu Ennese Cheese is made from sheep milk (raw), using artisanal rennet. It's typically aged two to four months (semi-aged), over four months (aged). 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, Piacentinu Ennese Cheese or Reblochon Cheese?

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