Provola dei Nebrodi Cheese vs Reblochon Cheese
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 DOP stretched-curd cheese from the Nebrodi mountains of Sicily, made with raw cow's milk and lamb or kid rennet. It is the only Sicilian provola that is aged, and wheels reach four or five kilograms (about 9 to 11 pounds).
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 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. More specifically, Provola dei Nebrodi Cheese shows warm milk, butter, fruit notes when fresh; savory and stronger when aged, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.