Reblochon Cheese vs Robiola Cheese

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

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Origin: Reblochon Cheese (France), Robiola Cheese (Italy)
• Milk type: Reblochon Cheese (Raw whole cow’s milk), Robiola Cheese (cow, goat, sheep)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Robiola Cheese (soft-ripened, creamy)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Reblochon Cheese (creamy, nutty), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Robiola Cheese?

Reblochon Cheese reads as creamy, nutty, while Robiola Cheese brings tangy, mildly sour character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

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. Expect ivory-colored, creamy and supple bite and body where the recipe calls for soft-ripened, creamy. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Reblochon Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

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. Reblochon Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

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 richness and milk character.

Does Reblochon Cheese taste like Robiola Cheese?

Reblochon Cheese reads as creamy, nutty, while Robiola Cheese is tangy, mildly sour.

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 cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Reblochon Cheese or Robiola Cheese?

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