Raschera Cheese vs Reblochon Cheese

Raschera Cheese is a white or ivory with small and sparse eyes, elastic, and consistent cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Raschera Cheese?

Raschera is a semi-hard pressed cheese from the province of Cuneo in Italy, made with raw or pasteurized cow milk that may take a little sheep or goat milk. It tastes savory and salty, close to Muenster, and grows sharper with age.

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 Raschera Cheese and Reblochon Cheese?

• Origin: Raschera Cheese (Italy), Reblochon Cheese (France)
• Milk treatment: Raschera Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Raschera Cheese (White or ivory with small and sparse eyes, elastic, and consistent), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Raschera Cheese (Thin, elastic, regular, reddish-gray with red patches), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Raschera Cheese (At least one month), Reblochon Cheese (3 to 4 months)
• Taste: Raschera Cheese (Fresh and delicate in fresher cheeses, spicy, savory, and persistent in aged cheeses), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Raschera Cheese Taste Like Reblochon Cheese?

Raschera Cheese reads as fresh and delicate in fresher cheeses, spicy, savory, and persistent in aged cheeses, while Reblochon Cheese brings creamy, nutty character. More specifically, Raschera Cheese shows fresh and delicate odor with milk and cream characteristics in fresher cheeses; spicy, savory, and persistent odor in aged cheeses, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Raschera Cheese at at least one month develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Raschera Cheese for Reblochon Cheese?

In most recipes, Raschera Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect white or ivory with small and sparse eyes, elastic, and consistent bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Raschera Cheese reads as fresh and delicate in fresher cheeses, spicy, savory, and persistent in aged cheeses while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Raschera Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a white or ivory with small and sparse eyes, elastic, and consistent cheese, go with Raschera Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Raschera Cheese suits recipes that want fresh and delicate in fresher cheeses, spicy, savory, and persistent in aged cheeses notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Raschera Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Raschera Cheese originates in Italy, while Reblochon Cheese comes from France. Aging also differs: Raschera Cheese is typically aged at least one month, Reblochon Cheese 3 to 4 months.

Is Raschera Cheese similar to Reblochon Cheese?

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

Can I substitute Raschera Cheese for Reblochon Cheese?

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

Does Raschera Cheese taste like Reblochon Cheese?

Raschera Cheese reads as fresh and delicate in fresher cheeses, spicy, savory, and persistent in aged cheeses, while Reblochon Cheese is creamy, nutty.

What is Raschera Cheese made of?

Raschera Cheese is made from cow milk (unpasteurized). It's typically aged at least one month. 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, Raschera Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Raschera Cheese is white or ivory with small and sparse eyes, elastic, and consistent, while Reblochon Cheese is ivory-colored, creamy and supple.