Piave Cheese vs Reblochon Cheese

Piave Cheese is a dense and crystalline cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Piave Cheese?

Piave is a hard, cooked curd cow's milk cheese from the province of Belluno in the far north of Veneto, named after the Piave river. It carries DOP protection and comes at five ages, from a 20 day Fresco to a Riserva aged past 18 months that grates like young Parmesan.

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 Piave Cheese and Reblochon Cheese?

• Origin: Piave Cheese (Italy), Reblochon Cheese (France)
• Milk treatment: Piave Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Piave Cheese (Dense and crystalline), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Piave Cheese (Soft and clear to hard and brown), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Piave Cheese (Twenty to sixty days (Fresco) to over eighteen months (Vecchio Riserva)), Reblochon Cheese (3 to 4 months)
• Taste: Piave Cheese (Nutty, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Piave Cheese Taste Like Reblochon Cheese?

Piave Cheese reads as nutty, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Piave Cheese shows tropical fruit undertones, intensifies with aging, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Piave Cheese at twenty to sixty days (fresco) to over eighteen months (vecchio riserva) develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Piave Cheese for Reblochon Cheese?

In most recipes, Piave Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dense and crystalline bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Piave Cheese reads as nutty, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Piave Cheese or Reblochon Cheese?

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

Frequently Asked Questions

Is Piave Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Piave Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Piave Cheese is typically aged twenty to sixty days (fresco) to over eighteen months (vecchio riserva), Reblochon Cheese 3 to 4 months.

Is Piave Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Piave Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Piave Cheese taste like Reblochon Cheese?

Piave Cheese reads as nutty, sweet, while Reblochon Cheese is creamy, nutty.

What is Piave Cheese made of?

Piave Cheese is made from cow milk (pasteurized). It's typically aged twenty to sixty days (fresco) to over eighteen months (vecchio riserva). 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, Piave Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Piave Cheese is dense and crystalline, while Reblochon Cheese is ivory-colored, creamy and supple.