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 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 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 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)
- Aging: Queijo do Pico (20 to 30 days), Reblochon Cheese (3 to 4 months)
- 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 | 20 to 30 days | 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. Aging plays into this as well. Queijo do Pico at 20 to 30 days develops a different profile than Reblochon Cheese at 3 to 4 months.
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. Aging also differs: Queijo do Pico is typically aged 20 to 30 days, Reblochon Cheese 3 to 4 months.
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's typically aged 20 to 30 days. 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.