Queijo do Pico vs Reblochon-Style Cheese
Queijo do Pico is a soft cow-milk cheese from Portugal, while Reblochon-Style Cheese is .
What Is Queijo do Pico?
Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.
What Is Reblochon-Style Cheese?
Reblochon-Style cheese is a soft, washed-rind cheese inspired by the traditional French Reblochon. It has a creamy, smooth texture that becomes more supple as it matures. The cheese features a mild, nutty flavor with a subtle earthiness, making it approachable yet satisfying. Its pale yellow interior is encased in an orange-hued rind, which develops from regular washing during the aging process. Often enjoyed as part of a cheese board, Reblochon-Style cheese melts beautifully and is commonly used in dishes like tartiflette. Its aroma is pleasantly pungent, hinting at the rich flavors found within. This cheese is best paired with light red wines or crisp white wines, which complement its creamy profile.
What's the Difference Between Queijo do Pico and Reblochon-Style Cheese?
Side-by-Side Comparison
| Queijo do Pico | Reblochon-Style Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Azores | — |
| Milk Type | Cow's milk | — |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | — |
| Rind | Natural | — |
| Aging | 20 to 30 days | — |
| Taste | Creamy, salty | — |
Taste Comparison: Does Queijo do Pico Taste Like Reblochon-Style Cheese?
Their flavor profiles are distinct.
Can You Substitute Queijo do Pico for Reblochon-Style Cheese?
Queijo do Pico can stand in for Reblochon-Style Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Queijo do Pico or Reblochon-Style Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Queijo do Pico the same as Reblochon-Style Cheese?
No, they're distinct cheeses.
Is Queijo do Pico similar to Reblochon-Style Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo do Pico for Reblochon-Style Cheese?
You can, but expect a shift in flavor and finish.
Does Queijo do Pico taste like Reblochon-Style Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Queijo do Pico made of?
Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.
What is Reblochon-Style Cheese made of?
Reblochon-Style Cheese is made from milk.
Which should I choose, Queijo do Pico or Reblochon-Style Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.