Picón Bejes-Tresviso Cheese vs Reblochon Cheese

Q: Is Picón Bejes-Tresviso Cheese the same as Reblochon Cheese?

No. Picón Bejes-Tresviso Cheese and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Picón Bejes-Tresviso Cheese for Reblochon Cheese?

In most recipes you can swap Picón Bejes-Tresviso Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Picón Bejes-Tresviso 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.

Picón Bejes-Tresviso Cheese

Reblochon Cheese

Picón Bejes-Tresviso Cheese is a soft, semi-hard, compact with eyes cow, goat, and sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Picón Bejes-Tresviso Cheese?

Picón Bejes-Tresviso is a blue cheese from the Liébana valley in Cantabria, Spain, made from a mix of cow, sheep and goat milk. It has held DO protection since 1994 and finishes in natural limestone caves, which gives it teal veins and a strong, slightly spicy bite.

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 Picón Bejes-Tresviso Cheese and Reblochon Cheese?

Milk type: Picón Bejes-Tresviso Cheese (Cow’s, sheep’s, and goat’s milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Picón Bejes-Tresviso Cheese (Soft, Semi-Hard, Compact with eyes), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Picón Bejes-Tresviso Cheese (Soft, thin, smooth), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Picón Bejes-Tresviso Cheese (at least 2 months in a natural limestone cave), Reblochon Cheese (3 to 4 months)
Taste: Picón Bejes-Tresviso Cheese (Slightly piquant), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Picón Bejes-Tresviso Cheese	Reblochon Cheese
Country of Origin	—	France
Specific Origin	Liébana District (Potes, Pesaguero, Cabezón De Liébana, Camaleño, Castro Cillorigo, Tresviso, Vega De Liébana, And Peñarrubia)	Haute-Savoie And Savoie
Milk Type	Cow’s, sheep’s, and goat’s milk	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	Soft, Semi-Hard, Compact with eyes	Ivory-colored, creamy and supple
Rind	Soft, thin, smooth	Yellow-orange covered with a thin white mold
Aging	At least 2 months in a natural limestone cave	3 to 4 months
Taste	Slightly piquant	Creamy, nutty

Taste Comparison: Does Picón Bejes-Tresviso Cheese Taste Like Reblochon Cheese?

Picón Bejes-Tresviso Cheese reads as slightly piquant, while Reblochon Cheese brings creamy, nutty character. More specifically, Picón Bejes-Tresviso Cheese shows powerful, slightly spicy, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Picón Bejes-Tresviso Cheese at at least 2 months in a natural limestone cave develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Picón Bejes-Tresviso Cheese for Reblochon Cheese?

Picón Bejes-Tresviso Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, semi-hard, compact with eyes bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Picón Bejes-Tresviso Cheese reads as slightly piquant while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Picón Bejes-Tresviso Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semi-hard, compact with eyes cheese, go with Picón Bejes-Tresviso Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Picón Bejes-Tresviso Cheese suits recipes that want slightly piquant notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Picón Bejes-Tresviso Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Picón Bejes-Tresviso Cheese is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Picón Bejes-Tresviso Cheese is typically aged at least 2 months in a natural limestone cave, Reblochon Cheese 3 to 4 months.

Is Picón Bejes-Tresviso Cheese similar to Reblochon Cheese?

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

Can I substitute Picón Bejes-Tresviso Cheese for Reblochon Cheese?

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

Does Picón Bejes-Tresviso Cheese taste like Reblochon Cheese?

Picón Bejes-Tresviso Cheese reads as slightly piquant, while Reblochon Cheese is creamy, nutty.

What is Picón Bejes-Tresviso Cheese made of?

Picón Bejes-Tresviso Cheese is made from cow, goat, and sheep milk. It's typically aged at least 2 months in a natural limestone cave.

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, Picón Bejes-Tresviso Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Picón Bejes-Tresviso Cheese is soft, semi-hard, compact with eyes, while Reblochon Cheese is ivory-colored, creamy and supple.