Piacentinu Ennese Cheese vs Reblochon Cheese
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 protected designation of origin sheep's milk cheese from the Enna area of Sicily. Saffron grown in the same area colors the paste yellow, and whole black peppercorns are worked into the curd.
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 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)
- Rind: Piacentinu Ennese Cheese (natural, up to 5 mm thick, yellow from saffron), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- 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 | Natural, up to 5 mm thick, yellow from saffron | 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. More specifically, Piacentinu Ennese Cheese shows saffron and black pepper imparted, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.
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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.