Reblochon Cheese vs Robiola Cheese

Q: Is Reblochon Cheese the same as Robiola Cheese?

No. Reblochon Cheese and Robiola 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 Robiola Cheese?

In most recipes you can swap Reblochon Cheese for Robiola Cheese, though the result will shift in flavor and finish.

Q: Does Reblochon Cheese taste like Robiola Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Reblochon Cheese or Robiola 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

Robiola Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Robiola Cheese is , 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 Robiola Cheese?

Robiola is a soft, creamy cheese from the Piedmont region, made from any combination of cow's, goat's, and sheep's milk. It has a smooth, slightly tangy taste that varies subtly based on the milk used and the aging process. Robiola is excellent spread on bread or used in desserts.

What's the Difference Between Reblochon Cheese and Robiola Cheese?

Origin: Reblochon Cheese (France), Robiola Cheese (Italy)

Side-by-Side Comparison

	Reblochon Cheese	Robiola Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie And Savoie	—
Milk Type	Raw whole cow’s milk	—
Milk Treatment	Raw	—
Texture	Ivory-colored, creamy and supple	—
Rind	Yellow-orange covered with a thin white mold	—
Aging	3 to 4 months	—
Taste	Creamy, nutty	—

Taste Comparison: Does Reblochon Cheese Taste Like Robiola Cheese?

Their flavor profiles are distinct.

Can You Substitute Reblochon Cheese for Robiola Cheese?

Reblochon Cheese can stand in for Robiola Cheese in many dishes, but the switch will shift the overall character of the recipe.

Which Is Better, Reblochon Cheese or Robiola Cheese?

There's no single winner. It depends on your recipe and the profile you want.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Reblochon Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Robiola Cheese comes from Italy.

Is Reblochon Cheese similar to Robiola Cheese?

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

Can I substitute Reblochon Cheese for Robiola Cheese?

You can, but expect a shift in flavor and finish.

Does Reblochon Cheese taste like Robiola Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Cheese made of?

Robiola Cheese is made from milk. It originates in Italy.

Which should I choose, Reblochon Cheese or Robiola Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.