Piave Mezzano Cheese vs Reblochon Cheese
Piave Mezzano Cheese is a hard, artisan cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Piave Mezzano Cheese?
Piave Mezzano is a hard cheese from the Veneto region of Italy, crafted from pasteurized cow's milk. It has a pale yellow color and features a natural rind. The cheese is known for its full-flavored, salty, and sharp taste, which is also strong, making it a flavorful addition to various dishes. Its aroma is milky and pleasant, inviting cheese enthusiasts to enjoy its rich characteristics. Piave Mezzano's texture is firm, making it suitable for grating or slicing. This artisan cheese is a staple in Italian cuisine and pairs well with robust wines.
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 Piave Mezzano Cheese and Reblochon Cheese?
- Milk treatment: Piave Mezzano Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Piave Mezzano Cheese (hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Piave Mezzano Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Piave Mezzano Cheese (full-flavored, salty, sharp, strong), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Piave Mezzano Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Veneto | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Hard, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Full-flavored, salty, sharp, strong | Creamy, nutty |
Taste Comparison: Does Piave Mezzano Cheese Taste Like Reblochon Cheese?
Piave Mezzano Cheese reads as full-flavored, salty, sharp, strong, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Piave Mezzano Cheese for Reblochon Cheese?
In most recipes, Piave Mezzano Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Piave Mezzano Cheese reads as full-flavored, salty, sharp, strong while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Piave Mezzano Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Piave Mezzano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Piave Mezzano Cheese suits recipes that want full-flavored, salty, sharp, strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Piave Mezzano Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Piave Mezzano Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Piave Mezzano Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Piave Mezzano Cheese taste like Reblochon Cheese?
Piave Mezzano Cheese reads as full-flavored, salty, sharp, strong, while Reblochon Cheese is creamy, nutty.
What is Piave Mezzano Cheese made of?
Piave Mezzano Cheese is made from cow milk (pasteurized).
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, Piave Mezzano Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Piave Mezzano Cheese is hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.