Ragusano Cheese vs Reblochon Cheese

Q: Is Ragusano Cheese the same as Reblochon Cheese?

No. Ragusano 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 Ragusano Cheese for Reblochon Cheese?

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

Q: Which should I choose, Ragusano 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.

Ragusano Cheese

Reblochon Cheese

Ragusano Cheese is a compact with widely spaced holes cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Ragusano Cheese?

Ragusano is a firm Italian pasta filata cheese from the provinces of Ragusa and Syracuse in Sicily. It is made with whole milk from Modicana cows fed only fresh grass or hay, and it carries Italian DOC protection from 1955 and EU PDO status from 1995.

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 Ragusano Cheese and Reblochon Cheese?

Origin: Ragusano Cheese (Italy), Reblochon Cheese (France)
Milk treatment: Ragusano Cheese (whole), Reblochon Cheese (Raw)
Texture: Ragusano Cheese (Compact with widely spaced holes), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Ragusano Cheese (Smooth, thin, and compact, golden or straw-yellow color, turns brownish with aging), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Ragusano Cheese (Semi-aged to prolonged aging), Reblochon Cheese (3 to 4 months)
Taste: Ragusano Cheese (From pleasant, sweet, and piquant delicate to savory and spicy with aging), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Ragusano Cheese	Reblochon Cheese
Country of Origin	Italy	France
Specific Origin	Province Of Ragusa And Parts Of The Province Of Siracusa	Haute-Savoie And Savoie
Milk Type	Cow's milk	Raw whole cow’s milk
Milk Treatment	Whole	Raw
Texture	Compact with widely spaced holes	Ivory-colored, creamy and supple
Rind	Smooth, thin, and compact, golden or straw-yellow color, turns brownish with aging	Yellow-orange covered with a thin white mold
Aging	Semi-aged to prolonged aging	3 to 4 months
Taste	From pleasant, sweet, and piquant delicate to savory and spicy with aging	Creamy, nutty

Taste Comparison: Does Ragusano Cheese Taste Like Reblochon Cheese?

Ragusano Cheese reads as from pleasant, sweet, and piquant delicate to savory and spicy with aging, while Reblochon Cheese brings creamy, nutty character. More specifically, Ragusano Cheese shows pleasant, sweet, piquant delicate taste; becomes savory and tends toward spiciness with prolonged aging, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Ragusano Cheese at semi-aged to prolonged aging develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Ragusano Cheese for Reblochon Cheese?

In most recipes, Ragusano Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect compact with widely spaced holes bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Ragusano Cheese reads as from pleasant, sweet, and piquant delicate to savory and spicy with aging while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Ragusano Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a compact with widely spaced holes cheese, go with Ragusano Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Ragusano Cheese suits recipes that want from pleasant, sweet, and piquant delicate to savory and spicy with aging notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

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Frequently Asked Questions

Is Ragusano Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Ragusano Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Ragusano Cheese is typically aged semi-aged to prolonged aging, Reblochon Cheese 3 to 4 months.

Is Ragusano Cheese similar to Reblochon Cheese?

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

Can I substitute Ragusano Cheese for Reblochon Cheese?

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

Does Ragusano Cheese taste like Reblochon Cheese?

Ragusano Cheese reads as from pleasant, sweet, and piquant delicate to savory and spicy with aging, while Reblochon Cheese is creamy, nutty.

What is Ragusano Cheese made of?

Ragusano Cheese is made from cow milk (whole), using natural animal (lamb and/or kid) rennet. It's typically aged semi-aged to prolonged aging. 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, Ragusano Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ragusano Cheese is compact with widely spaced holes, while Reblochon Cheese is ivory-colored, creamy and supple.