Provolone Valpadana Cheese vs Reblochon Cheese
Provolone Valpadana Cheese is a compact, may have slight and rare holes cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Provolone Valpadana Cheese?
Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.
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 Provolone Valpadana Cheese and Reblochon Cheese?
- Origin: Provolone Valpadana Cheese (Italy), Reblochon Cheese (France)
- Milk treatment: Provolone Valpadana Cheese (Pasteurized or thermized), Reblochon Cheese (Raw)
- Texture: Provolone Valpadana Cheese (Compact, may have slight and rare holes), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use)), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante), Reblochon Cheese (3 to 4 months)
- Taste: Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Provolone Valpadana Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Lombardy, Veneto, Emilia-Romagna, Province Of Trento | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized or thermized | Raw |
| Texture | Compact, may have slight and rare holes | Ivory-colored, creamy and supple |
| Rind | Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use) | Yellow-orange covered with a thin white mold |
| Aging | Two to three months for Dolce, minimum of three months to more than a year for Piccante | 3 to 4 months |
| Taste | Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses | Creamy, nutty |
Taste Comparison: Does Provolone Valpadana Cheese Taste Like Reblochon Cheese?
Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Reblochon Cheese brings creamy, nutty character. More specifically, Provolone Valpadana Cheese shows delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Provolone Valpadana Cheese for Reblochon Cheese?
In most recipes, Provolone Valpadana Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect compact, may have slight and rare holes bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Provolone Valpadana Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact, may have slight and rare holes cheese, go with Provolone Valpadana Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Provolone Valpadana Cheese suits recipes that want delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Provolone Valpadana Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Provolone Valpadana Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Provolone Valpadana Cheese is typically aged two to three months for dolce, minimum of three months to more than a year for piccante, Reblochon Cheese 3 to 4 months.
Is Provolone Valpadana Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Valpadana Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Valpadana Cheese taste like Reblochon Cheese?
Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Reblochon Cheese is creamy, nutty.
What is Provolone Valpadana Cheese made of?
Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. 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, Provolone Valpadana Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Valpadana Cheese is compact, may have slight and rare holes, while Reblochon Cheese is ivory-colored, creamy and supple.