Reblochon Cheese vs Ricotta Cheese
Reblochon Cheese
Ricotta Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo milk, originating in Italy.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What Is Ricotta Cheese?
Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.
What's the Difference Between Reblochon Cheese and Ricotta Cheese?
- Origin: Reblochon Cheese (France), Ricotta Cheese (Italy)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
- Milk treatment: Reblochon Cheese (Raw), Ricotta Cheese (Whey)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Ricotta Cheese (Soft, moist)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Ricotta Cheese (None)
- Aging: Reblochon Cheese (3 to 4 months), Ricotta Cheese (Fresh)
- Taste: Reblochon Cheese (creamy, nutty), Ricotta Cheese (Sweet, slightly creamy)
Side-by-Side Comparison
| Reblochon Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Haute-Savoie And Savoie | — |
| Milk Type | Raw whole cow’s milk | Cow's, goat's, sheep's or water buffalo's milk |
| 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 |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Reblochon Cheese | Ricotta Cheese | |
|---|---|---|
| Best Pairings | — | Fruit Compote, Pumpkin |
| Other Good Pairings | — | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
Which would you pick?
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Where to buy Reblochon Cheese and Ricotta Cheese
Reblochon Cheese
Ricotta Cheese
Taste Comparison: Does Reblochon Cheese Taste Like Ricotta Cheese?
Reblochon Cheese reads as creamy, nutty, while Ricotta Cheese brings sweet, slightly creamy character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Ricotta Cheese at fresh.
Can You Substitute Reblochon Cheese for Ricotta Cheese?
Reblochon Cheese can stand in for Ricotta 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 Cheese brings sweet, slightly creamy notes.
Which Is Better, Reblochon Cheese or Ricotta 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 Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Ricotta Cheese fits dishes calling for sweet, slightly creamy.
Frequently Asked Questions
Is Reblochon Cheese the same as Ricotta Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Ricotta Cheese comes from Italy. Reblochon Cheese is made from cow milk; Ricotta Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Ricotta Cheese fresh.
Is Reblochon Cheese similar to Ricotta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Ricotta Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Ricotta Cheese?
Reblochon Cheese reads as creamy, nutty, while Ricotta 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 Cheese made of?
Ricotta Cheese is made from cow, goat, sheep, or buffalo milk (whey), using animal or microbial rennet. It's typically aged fresh. It originates in Italy.
Which should I choose, Reblochon Cheese or Ricotta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Ricotta Cheese is soft, moist.
See full profiles: Reblochon Cheese and Ricotta Cheese.