Reblochon Cheese vs Ricotta di Bufala Campana Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Ricotta di Bufala Campana Cheese is soft, moist and made from buffalo milk.
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 Is Ricotta di Bufala Campana Cheese?
Ricotta di bufala campana is a fresh dairy product made by coagulating buffalo whey in parts of Campania, Lazio, Puglia and Molise. It is a protected designation of origin, known for its porcelain white paste and fresh, delicately sweet taste.
What's the Difference Between Reblochon Cheese and Ricotta di Bufala Campana Cheese?
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Ricotta di Bufala Campana Cheese (Buffalo's)
- Milk treatment: Reblochon Cheese (Raw), Ricotta di Bufala Campana Cheese (Whey)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Ricotta di Bufala Campana Cheese (Soft, moist)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Ricotta di Bufala Campana Cheese (None)
- Aging: Reblochon Cheese (3 to 4 months), Ricotta di Bufala Campana Cheese (Fresh)
- Taste: Reblochon Cheese (creamy, nutty), Ricotta di Bufala Campana Cheese (Sweet, slightly creamy)
Side-by-Side Comparison
| Reblochon Cheese | Ricotta di Bufala Campana Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haute-Savoie And Savoie | Campania |
| Milk Type | Raw whole cow’s milk | Buffalo's |
| Milk Treatment | Raw | Whey |
| Texture | Ivory-colored, creamy and supple | Soft, moist |
| Rind | Yellow-orange covered with a thin white mold | None |
| Aging | 3 to 4 months | Fresh |
| Taste | Creamy, nutty | Sweet, slightly creamy |
Taste Comparison: Does Reblochon Cheese Taste Like Ricotta di Bufala Campana Cheese?
Reblochon Cheese reads as creamy, nutty, while Ricotta di Bufala Campana Cheese brings sweet, slightly creamy character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Ricotta di Bufala Campana Cheese leans toward characteristic delicate and sweet flavor. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Ricotta di Bufala Campana Cheese at fresh.
Can You Substitute Reblochon Cheese for Ricotta di Bufala Campana Cheese?
Reblochon Cheese can stand in for Ricotta di Bufala Campana Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for soft, moist. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Ricotta di Bufala Campana Cheese brings sweet, slightly creamy notes.
Which Is Better, Reblochon Cheese or Ricotta di Bufala Campana Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a soft, moist profile, Ricotta di Bufala Campana Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Ricotta di Bufala Campana Cheese fits dishes calling for sweet, slightly creamy.
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Frequently Asked Questions
Is Reblochon Cheese the same as Ricotta di Bufala Campana Cheese?
No, they're distinct cheeses. Reblochon Cheese is made from cow milk; Ricotta di Bufala Campana Cheese uses buffalo. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Ricotta di Bufala Campana Cheese fresh.
Is Reblochon Cheese similar to Ricotta di Bufala Campana Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Ricotta di Bufala Campana Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Ricotta di Bufala Campana Cheese?
Reblochon Cheese reads as creamy, nutty, while Ricotta di Bufala Campana Cheese is sweet, slightly creamy.
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.
What is Ricotta di Bufala Campana Cheese made of?
Ricotta di Bufala Campana Cheese is made from buffalo milk (whey), using animal rennet. It's typically aged fresh.
Which should I choose, Reblochon Cheese or Ricotta di Bufala Campana Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Ricotta di Bufala Campana Cheese is soft, moist.