Reblochon Cheese vs Romano Cheese

Q: Is Reblochon Cheese the same as Romano Cheese?

No. Reblochon Cheese and Romano 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 Romano Cheese?

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

Q: Which should I choose, Reblochon Cheese or Romano 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

Romano Cheese

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

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

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

Origin: Reblochon Cheese (France), Romano Cheese (Italy)
Milk type: Reblochon Cheese (Raw whole cow’s milk), Romano Cheese (cow's, goat's or sheep's milk)
Milk treatment: Reblochon Cheese (Raw), Romano Cheese (pasteurized or unpasteurized)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Romano Cheese (hard)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Romano Cheese (natural)
Taste: Reblochon Cheese (creamy, nutty), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

	Reblochon Cheese	Romano Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie And Savoie	The U.S. And Canada
Milk Type	Raw whole cow’s milk	Cow's, goat's or sheep's milk
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Ivory-colored, creamy and supple	Hard
Rind	Yellow-orange covered with a thin white mold	Natural
Aging	3 to 4 months	—
Taste	Creamy, nutty	Mild, sharp, tangy

Taste Comparison: Does Reblochon Cheese Taste Like Romano Cheese?

Reblochon Cheese reads as creamy, nutty, while Romano Cheese brings mild, sharp, tangy character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Romano Cheese leans toward salty.

Can You Substitute Reblochon Cheese for Romano Cheese?

Reblochon Cheese can stand in for Romano 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 hard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Reblochon Cheese or Romano 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 hard profile, Romano Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Reblochon Cheese the same as Romano Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Romano Cheese comes from Italy. Reblochon Cheese is made from cow milk; Romano Cheese uses cow, goat, or sheep.

Is Reblochon Cheese similar to Romano Cheese?

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

Can I substitute Reblochon Cheese for Romano Cheese?

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

Does Reblochon Cheese taste like Romano Cheese?

Reblochon Cheese reads as creamy, nutty, while Romano Cheese is mild, sharp, tangy.

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 Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Reblochon Cheese or Romano Cheese?

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