Quartirolo Lombardo Cheese vs Reblochon Cheese

Q: Is Quartirolo Lombardo Cheese the same as Reblochon Cheese?

No. Quartirolo Lombardo 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 Quartirolo Lombardo Cheese for Reblochon Cheese?

In most recipes you can swap Quartirolo Lombardo Cheese for Reblochon Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Quartirolo Lombardo 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.

Quartirolo Lombardo Cheese

Reblochon Cheese

Quartirolo Lombardo Cheese is a white and firm, granular, softens with ripening cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Quartirolo Lombardo Cheese?

Quartirolo Lombardo is a PDO cow's milk cheese from Lombardy in northern Italy, made since the 10th century. It is known for its rectangular block shape, its crumbly white paste, and a slightly sour flavor that grows more aromatic with age.

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 Quartirolo Lombardo Cheese and Reblochon Cheese?

Origin: Quartirolo Lombardo Cheese (Italy), Reblochon Cheese (France)
Texture: Quartirolo Lombardo Cheese (White and firm, granular, softens with ripening), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Quartirolo Lombardo Cheese (thin and soft, white-pink when young, grey-green reddish when aged), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Quartirolo Lombardo Cheese (Fresh: ≥5 days, Aged: >30 days), Reblochon Cheese (3 to 4 months)
Taste: Quartirolo Lombardo Cheese (Slightly sour, aromatic), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Quartirolo Lombardo Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Lombardy Region, Between Po River And Pre-Alpine Valleys Of Bergamo And Lecco	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	White and firm, granular, softens with ripening	Ivory-colored, creamy and supple
Rind	Thin and soft, white-pink when young, grey-green reddish when aged	Yellow-orange covered with a thin white mold
Aging	Fresh: ≥5 days, Aged: >30 days	3 to 4 months
Taste	Slightly sour, aromatic	Creamy, nutty

Taste Comparison: Does Quartirolo Lombardo Cheese Taste Like Reblochon Cheese?

Quartirolo Lombardo Cheese reads as slightly sour, aromatic, while Reblochon Cheese brings creamy, nutty character. More specifically, Quartirolo Lombardo Cheese shows distinctive, slightly sour, aromatic, intensifies with age, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Quartirolo Lombardo Cheese at fresh: ≥5 days, aged: >30 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Quartirolo Lombardo Cheese for Reblochon Cheese?

In most recipes, Quartirolo Lombardo Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect white and firm, granular, softens with ripening bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Quartirolo Lombardo Cheese reads as slightly sour, aromatic while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Quartirolo Lombardo Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a white and firm, granular, softens with ripening cheese, go with Quartirolo Lombardo Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Quartirolo Lombardo Cheese suits recipes that want slightly sour, aromatic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

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Frequently Asked Questions

Is Quartirolo Lombardo Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Quartirolo Lombardo Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Quartirolo Lombardo Cheese is typically aged fresh: ≥5 days, aged: >30 days, Reblochon Cheese 3 to 4 months.

Is Quartirolo Lombardo Cheese similar to Reblochon Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Quartirolo Lombardo Cheese for Reblochon Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Quartirolo Lombardo Cheese taste like Reblochon Cheese?

Quartirolo Lombardo Cheese reads as slightly sour, aromatic, while Reblochon Cheese is creamy, nutty.

What is Quartirolo Lombardo Cheese made of?

Quartirolo Lombardo Cheese is made from cow milk, using calf rennet. It's typically aged fresh: ≥5 days, aged: >30 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, Quartirolo Lombardo Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Quartirolo Lombardo Cheese is white and firm, granular, softens with ripening, while Reblochon Cheese is ivory-colored, creamy and supple.