Reblochon Cheese vs Ricotta Infornata Cheese

Q: Is Reblochon Cheese the same as Ricotta Infornata Cheese?

No. Reblochon Cheese and Ricotta Infornata Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Reblochon Cheese for Ricotta Infornata Cheese?

In most recipes you can swap Reblochon Cheese for Ricotta Infornata Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Reblochon Cheese or Ricotta Infornata 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.

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Ricotta Infornata Cheese is soft, compact and made from goat or 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 Infornata Cheese?

Ricotta Infornata is a baked version of ricotta, where the cheese is placed in an oven until it develops a browned, crusty exterior. This process intensifies the flavor of the ricotta, adding a smoky note and a firmer texture. It's often enjoyed as a snack or used grated over pasta.

What's the Difference Between Reblochon Cheese and Ricotta Infornata Cheese?

Origin: Reblochon Cheese (France), Ricotta Infornata Cheese (Italy)
Milk type: Reblochon Cheese (Raw whole cow’s milk), Ricotta Infornata Cheese (Goat's, Sheep's)
Milk treatment: Reblochon Cheese (Raw), Ricotta Infornata Cheese (Whey, sometimes with fig latex for coagulation)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Ricotta Infornata Cheese (Soft, compact)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Ricotta Infornata Cheese (Dark brown, formed by baking)
Aging: Reblochon Cheese (3 to 4 months), Ricotta Infornata Cheese (Baked for multiple sessions until desired consistency)
Taste: Reblochon Cheese (creamy, nutty), Ricotta Infornata Cheese (Characterized by roasted notes)

Side-by-Side Comparison

	Reblochon Cheese	Ricotta Infornata Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie And Savoie	Northeastern Sicily, Peloritani Mountains Area
Milk Type	Raw whole cow’s milk	Goat's, Sheep's
Milk Treatment	Raw	Whey, sometimes with fig latex for coagulation
Texture	Ivory-colored, creamy and supple	Soft, compact
Rind	Yellow-orange covered with a thin white mold	Dark brown, formed by baking
Aging	3 to 4 months	Baked for multiple sessions until desired consistency
Taste	Creamy, nutty	Characterized by roasted notes

Taste Comparison: Does Reblochon Cheese Taste Like Ricotta Infornata Cheese?

Reblochon Cheese reads as creamy, nutty, while Ricotta Infornata Cheese brings characterized by roasted notes character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Ricotta Infornata Cheese leans toward roasted, due to baking. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Ricotta Infornata Cheese at baked for multiple sessions until desired consistency.

Can You Substitute Reblochon Cheese for Ricotta Infornata Cheese?

Reblochon Cheese can stand in for Ricotta Infornata 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, compact. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Ricotta Infornata Cheese brings characterized by roasted notes notes.

Which Is Better, Reblochon Cheese or Ricotta Infornata 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, compact profile, Ricotta Infornata Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Ricotta Infornata Cheese fits dishes calling for characterized by roasted notes.

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Frequently Asked Questions

Is Reblochon Cheese the same as Ricotta Infornata Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Ricotta Infornata Cheese comes from Italy. Reblochon Cheese is made from cow milk; Ricotta Infornata Cheese uses goat or sheep. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Ricotta Infornata Cheese baked for multiple sessions until desired consistency.

Is Reblochon Cheese similar to Ricotta Infornata Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Reblochon Cheese for Ricotta Infornata Cheese?

You can, but expect a shift in richness and milk character.

Does Reblochon Cheese taste like Ricotta Infornata Cheese?

Reblochon Cheese reads as creamy, nutty, while Ricotta Infornata Cheese is characterized by roasted notes.

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 Infornata Cheese made of?

Ricotta Infornata Cheese is made from goat or sheep milk (whey, sometimes with fig latex for coagulation). It's typically aged baked for multiple sessions until desired consistency. It originates in Italy.

Which should I choose, Reblochon Cheese or Ricotta Infornata Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Ricotta Infornata Cheese is soft, compact.