Provola dei Nebrodi Cheese vs Reblochon Cheese

Q: Is Provola dei Nebrodi Cheese the same as Reblochon Cheese?

No. Provola dei Nebrodi Cheese and Reblochon Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Provola dei Nebrodi Cheese for Reblochon Cheese?

In most recipes you can swap Provola dei Nebrodi Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Provola dei Nebrodi 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.

Provola dei Nebrodi Cheese

Reblochon Cheese

Provola dei Nebrodi Cheese is a soft and compact cow, goat, and sheep-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Provola dei Nebrodi Cheese?

Provola dei Nebrodi is a traditional Sicilian cheese made from cow's milk in the Nebrodi mountains. It is a stretched-curd cheese with a smooth, creamy texture and a delicate, buttery flavor. Often smoked over natural woods, Provola dei Nebrodi develops a subtle smoky undertone that complements its milky taste.

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 Provola dei Nebrodi Cheese and Reblochon Cheese?

Origin: Provola dei Nebrodi Cheese (Italy), Reblochon Cheese (France)
Milk type: Provola dei Nebrodi Cheese (Cow's whole milk, sometimes with sheep's and/or goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Provola dei Nebrodi Cheese (Soft and compact), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Provola dei Nebrodi Cheese (Thin, straw-yellow to yellow-amber), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Provola dei Nebrodi Cheese (1 to 4 months), Reblochon Cheese (3 to 4 months)
Taste: Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Provola dei Nebrodi Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Northeastern Sicily, Area Of Floresta	Haute-Savoie And Savoie
Milk Type	Cow's whole milk, sometimes with sheep's and/or goat's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Soft and compact	Ivory-colored, creamy and supple
Rind	Thin, straw-yellow to yellow-amber	Yellow-orange covered with a thin white mold
Aging	1 to 4 months	3 to 4 months
Taste	Sweet and slightly sour when fresh, savory and strong when aged	Creamy, nutty

Taste Comparison: Does Provola dei Nebrodi Cheese Taste Like Reblochon Cheese?

Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Provola dei Nebrodi Cheese at 1 to 4 months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Provola dei Nebrodi Cheese for Reblochon Cheese?

Provola dei Nebrodi Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and compact bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Provola dei Nebrodi Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and compact cheese, go with Provola dei Nebrodi Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Provola dei Nebrodi Cheese suits recipes that want sweet and slightly sour when fresh, savory and strong when aged notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Provola dei Nebrodi Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Provola dei Nebrodi Cheese originates in Italy, while Reblochon Cheese comes from France. Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk; Reblochon Cheese uses cow. Aging also differs: Provola dei Nebrodi Cheese is typically aged 1 to 4 months, Reblochon Cheese 3 to 4 months.

Is Provola dei Nebrodi Cheese similar to Reblochon Cheese?

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

Can I substitute Provola dei Nebrodi Cheese for Reblochon Cheese?

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

Does Provola dei Nebrodi Cheese taste like Reblochon Cheese?

Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged, while Reblochon Cheese is creamy, nutty.

What is Provola dei Nebrodi Cheese made of?

Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. 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, Provola dei Nebrodi Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provola dei Nebrodi Cheese is soft and compact, while Reblochon Cheese is ivory-colored, creamy and supple.