Preveli Cheese vs Reblochon Cheese
Preveli Cheese is a laminated cow-milk cheese from Croatia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Preveli Cheese?
Preveli is a cheese from Croatia, specifically from the region around the Preveli monastery on the island of Krk. This sheep's milk cheese is aged in local olive oil, giving it a distinctive, rich flavor and a slightly crumbly texture. It is often served with Mediterranean dishes or as part of a cheese platter.
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 Preveli Cheese and Reblochon Cheese?
- Origin: Preveli Cheese (Croatia), Reblochon Cheese (France)
- Texture: Preveli Cheese (Laminated), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Preveli Cheese (Acidic, fresh, and salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Preveli Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Croatia | France |
| Specific Origin | River Sava (From Zagreb To Moslavina) | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Laminated | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Acidic, fresh, and salty | Creamy, nutty |
Taste Comparison: Does Preveli Cheese Taste Like Reblochon Cheese?
Preveli Cheese reads as acidic, fresh, and salty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Preveli Cheese for Reblochon Cheese?
In most recipes, Preveli Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect laminated bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Preveli Cheese reads as acidic, fresh, and salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Preveli Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a laminated cheese, go with Preveli Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Preveli Cheese suits recipes that want acidic, fresh, and salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Preveli Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Preveli Cheese originates in Croatia, while Reblochon Cheese comes from France.
Is Preveli Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Preveli Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Preveli Cheese taste like Reblochon Cheese?
Preveli Cheese reads as acidic, fresh, and salty, while Reblochon Cheese is creamy, nutty.
What is Preveli Cheese made of?
Preveli Cheese is made from cow milk (raw). It originates in Croatia.
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, Preveli Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Preveli Cheese is laminated, while Reblochon Cheese is ivory-colored, creamy and supple.