Reblochon Cheese vs Robiola di Roccaverano Cheese
Reblochon Cheese
Robiola di Roccaverano Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat 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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Reblochon Cheese and Robiola di Roccaverano Cheese?
- Origin: Reblochon Cheese (France), Robiola di Roccaverano Cheese (Italy)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Robiola di Roccaverano Cheese (goat)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Reblochon Cheese (3 to 4 months), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Reblochon Cheese (creamy, nutty), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Reblochon Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Haute-Savoie And Savoie | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Raw whole cow’s milk | Goat |
| Milk Treatment | Raw | Raw |
| Texture | Ivory-colored, creamy and supple | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Yellow-orange covered with a thin white mold | Thin with molds (for affinato) |
| Aging | 3 to 4 months | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Creamy, nutty | Acidic, savory |
Taste Comparison: Does Reblochon Cheese Taste Like Robiola di Roccaverano Cheese?
Reblochon Cheese reads as creamy, nutty, while Robiola di Roccaverano Cheese brings acidic, savory character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Reblochon Cheese for Robiola di Roccaverano Cheese?
Reblochon Cheese can stand in for Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato). Flavor-wise, Reblochon Cheese reads as creamy, nutty while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Reblochon Cheese or Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Reblochon Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Robiola di Roccaverano Cheese comes from Italy. Reblochon Cheese is made from cow milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Reblochon Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Robiola di Roccaverano Cheese?
Reblochon Cheese reads as creamy, nutty, while Robiola di Roccaverano Cheese is acidic, savory.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Reblochon Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).