Queijo do Pico vs Reblochon Cheese
Queijo do Pico is a soft cow-milk cheese from Portugal, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queijo do Pico?
Queijo do Pico is a traditional cheese from the Azores in Portugal, made from unpasteurized cow's milk. It has a soft texture and a pale yellow color, with a natural rind that adds to its character. The cheese offers a creamy and salty flavor, which makes it appealing to those who enjoy rich, savory cheeses. Its aroma is both aromatic and pleasant, enhancing its overall appeal. With a fat content ranging from 45-49%, Queijo do Pico provides a satisfying, smooth mouthfeel. Often referred to simply as Pico, this cheese is a noteworthy product of Portuguese dairy craftsmanship.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Queijo do Pico and Reblochon Cheese?
- Origin: Queijo do Pico (Portugal), Reblochon Cheese (France)
- Milk treatment: Queijo do Pico (unpasteurized), Reblochon Cheese (Raw)
- Texture: Queijo do Pico (soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queijo do Pico (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Queijo do Pico (creamy, salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queijo do Pico | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Portugal | France |
| Specific Origin | Azores | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Creamy, salty | Creamy, nutty |
Taste Comparison: Does Queijo do Pico Taste Like Reblochon Cheese?
Queijo do Pico reads as creamy, salty, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Queijo do Pico for Reblochon Cheese?
In most recipes, Queijo do Pico and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queijo do Pico reads as creamy, salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queijo do Pico or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Queijo do Pico. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queijo do Pico suits recipes that want creamy, salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queijo do Pico the same as Reblochon Cheese?
No, they're distinct cheeses. Queijo do Pico originates in Portugal, while Reblochon Cheese comes from France.
Is Queijo do Pico similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Queijo do Pico for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Queijo do Pico taste like Reblochon Cheese?
Queijo do Pico reads as creamy, salty, while Reblochon Cheese is creamy, nutty.
What is Queijo do Pico made of?
Queijo do Pico is made from cow milk (unpasteurized). It originates in Portugal.
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, Queijo do Pico or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo do Pico is soft, while Reblochon Cheese is ivory-colored, creamy and supple.