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 full-fat blue cheese from the Liébana district in Cantabria, Spain. It is made from a blend of cow’s (Tudanca, Brown Alpine, Friesian), ewe’s (Lacha), and goat’s (Pyrenean, Picos de Europa) milk. The cheese has a cylindrical shape with flat faces, a soft, thin, and smooth rind, and a compact paste with eyes, white in color with greenish-blue veins. It has a slightly piquant flavor and undergoes a unique maturation process in natural limestone caves at altitudes between 500 and 2000 meters. The cheeses are placed on wooden boards, turned, and moistened every two weeks to encourage Penicillium growth, which is key to the cheese’s development. Traditionally, it is marketed wrapped in Acer pseudoplatanus (sycamore) leaves. The entire production process is regulated and certified to maintain quality and authenticity.

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 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)
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	—	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.

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.

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.

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.