Queso de Afuega'l pitu vs Reblochon Cheese
Queso de Afuega'l pitu is a soft, artisan cow-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queso de Afuega'l pitu?
Afuega'l pitu is a soft cow's milk cheese from Asturias, Spain, with protected designation of origin status. It comes plain white or paprika red, shaped like a small cone or a squash, and turns dry and pasty with age, which is why Asturians wash it down with cider.
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 Queso de Afuega'l pitu and Reblochon Cheese?
- Origin: Queso de Afuega'l pitu (Spain), Reblochon Cheese (France)
- Milk treatment: Queso de Afuega'l pitu (unpasteurized), Reblochon Cheese (Raw)
- Texture: Queso de Afuega'l pitu (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queso de Afuega'l pitu (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Queso de Afuega'l pitu (5 days to 6 months), Reblochon Cheese (3 to 4 months)
- Taste: Queso de Afuega'l pitu (slightly acidic and creamy, strong and spicy in the paprika versions), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queso de Afuega'l pitu | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Asturias | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | 5 days to 6 months | 3 to 4 months |
| Taste | Slightly acidic and creamy, strong and spicy in the paprika versions | Creamy, nutty |
Taste Comparison: Does Queso de Afuega'l pitu Taste Like Reblochon Cheese?
Queso de Afuega'l pitu reads as slightly acidic and creamy, strong and spicy in the paprika versions, while Reblochon Cheese brings creamy, nutty character. More specifically, Queso de Afuega'l pitu shows fresh dairy, toasted hazelnut, wild flowers, butter, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Queso de Afuega'l pitu at 5 days to 6 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Queso de Afuega'l pitu for Reblochon Cheese?
In most recipes, Queso de Afuega'l pitu and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Queso de Afuega'l pitu reads as slightly acidic and creamy, strong and spicy in the paprika versions while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queso de Afuega'l pitu or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Queso de Afuega'l pitu. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queso de Afuega'l pitu suits recipes that want slightly acidic and creamy, strong and spicy in the paprika versions notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queso de Afuega'l pitu the same as Reblochon Cheese?
No, they're distinct cheeses. Queso de Afuega'l pitu originates in Spain, while Reblochon Cheese comes from France. Aging also differs: Queso de Afuega'l pitu is typically aged 5 days to 6 months, Reblochon Cheese 3 to 4 months.
Is Queso de Afuega'l pitu similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Queso de Afuega'l pitu for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Queso de Afuega'l pitu taste like Reblochon Cheese?
Queso de Afuega'l pitu reads as slightly acidic and creamy, strong and spicy in the paprika versions, while Reblochon Cheese is creamy, nutty.
What is Queso de Afuega'l pitu made of?
Queso de Afuega'l pitu is made from cow milk (unpasteurized), using liquid rennet. It's typically aged 5 days to 6 months. It originates in Spain.
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, Queso de Afuega'l pitu or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso de Afuega'l pitu is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.