Reblochon Cheese vs Ricotta di Pecora Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Ricotta di Pecora Cheese is fresh soft, whey and made from sheep milk, originating in Italy.
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 Pecora Cheese?
Ricotta di Pecora is a fresh sheep whey cheese from Sicily, Sardinia, Campania, Lazio and other parts of southern Italy. It is on Sicily's list of traditional agri-food products and shows up constantly in Sicilian sweets.
What's the Difference Between Reblochon Cheese and Ricotta di Pecora Cheese?
- Origin: Reblochon Cheese (France), Ricotta di Pecora Cheese (Italy)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Ricotta di Pecora Cheese (sheep's milk)
- Milk treatment: Reblochon Cheese (Raw), Ricotta di Pecora Cheese (unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Ricotta di Pecora Cheese (fresh soft, whey)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Ricotta di Pecora Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Ricotta di Pecora Cheese (creamy, sweet)
Side-by-Side Comparison
| Reblochon Cheese | Ricotta di Pecora Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Haute-Savoie And Savoie | Sicily, Sardinia, Campania, Lazio |
| Milk Type | Raw whole cow’s milk | Sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Ivory-colored, creamy and supple | Fresh soft, whey |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Creamy, sweet |
Taste Comparison: Does Reblochon Cheese Taste Like Ricotta di Pecora Cheese?
Reblochon Cheese reads as creamy, nutty, while Ricotta di Pecora Cheese brings creamy, sweet character.
Can You Substitute Reblochon Cheese for Ricotta di Pecora Cheese?
Reblochon Cheese can stand in for Ricotta di Pecora 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 fresh soft, whey. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Ricotta di Pecora Cheese brings creamy, sweet notes.
Which Is Better, Reblochon Cheese or Ricotta di Pecora 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 fresh soft, whey profile, Ricotta di Pecora Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Ricotta di Pecora Cheese fits dishes calling for creamy, sweet.
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Frequently Asked Questions
Is Reblochon Cheese the same as Ricotta di Pecora Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Ricotta di Pecora Cheese comes from Italy. Reblochon Cheese is made from cow milk; Ricotta di Pecora Cheese uses sheep.
Is Reblochon Cheese similar to Ricotta di Pecora Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Ricotta di Pecora Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Ricotta di Pecora Cheese?
Reblochon Cheese reads as creamy, nutty, while Ricotta di Pecora Cheese is creamy, sweet.
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 Pecora Cheese made of?
Ricotta di Pecora Cheese is made from sheep milk (unpasteurized). It originates in Italy.
Which should I choose, Reblochon Cheese or Ricotta di Pecora 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 Pecora Cheese is fresh soft, whey.