Puzzone di Moena Cheese vs Reblochon Cheese
Puzzone di Moena Cheese
Reblochon Cheese
Puzzone di Moena Cheese is a semi-cooked, medium-hard, elastic cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Puzzone di Moena Cheese?
Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.
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 Puzzone di Moena Cheese and Reblochon Cheese?
- Origin: Puzzone di Moena Cheese (Italy), Reblochon Cheese (France)
- Milk treatment: Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming), Reblochon Cheese (Raw)
- Texture: Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days), Reblochon Cheese (3 to 4 months)
- Taste: Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Puzzone di Moena Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Province Of Trento And Province Of Bolzano | Haute-Savoie And Savoie |
| Milk Type | Cow | Raw whole cow’s milk |
| Milk Treatment | Raw, partially skimmed by natural surface skimming | Raw |
| Texture | Semi-cooked, medium-hard, elastic | Ivory-colored, creamy and supple |
| Rind | Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown | Yellow-orange covered with a thin white mold |
| Aging | Minimum 90 days, mature after 150 days | 3 to 4 months |
| Taste | Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste | Creamy, nutty |
Taste Comparison: Does Puzzone di Moena Cheese Taste Like Reblochon Cheese?
Puzzone di Moena Cheese reads as strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste, while Reblochon Cheese brings creamy, nutty character. More specifically, Puzzone di Moena Cheese shows slightly bitter aftertaste, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Puzzone di Moena Cheese at minimum 90 days, mature after 150 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Puzzone di Moena Cheese for Reblochon Cheese?
In most recipes, Puzzone di Moena Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-cooked, medium-hard, elastic bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Puzzone di Moena Cheese reads as strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Puzzone di Moena Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-cooked, medium-hard, elastic cheese, go with Puzzone di Moena Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Puzzone di Moena Cheese suits recipes that want strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Puzzone di Moena Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Puzzone di Moena Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Puzzone di Moena Cheese is typically aged minimum 90 days, mature after 150 days, Reblochon Cheese 3 to 4 months.
Is Puzzone di Moena Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Puzzone di Moena Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Puzzone di Moena Cheese taste like Reblochon Cheese?
Puzzone di Moena Cheese reads as strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste, while Reblochon Cheese is creamy, nutty.
What is Puzzone di Moena Cheese made of?
Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. 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, Puzzone di Moena Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic, while Reblochon Cheese is ivory-colored, creamy and supple.