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, cow’s milk cheese from the Piave River Valley in Veneto, named after the river itself. Aged for a minimum of 6 months, it has a dense texture and a sweet, slightly nutty flavor. Piave is often compared to Parmigiano Reggiano but has a distinct fruity note and a slightly less crumbly texture.

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 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. 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.