Reblochon Cheese vs Salva Cremasco Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Salva Cremasco Cheese is compact, granular, with irregular thin eyes and made from cow 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 Salva Cremasco Cheese?
Salva is a PDO washed-rind cow's milk cheese from the central plain of Lombardy, made from full-cream pasteurized milk and aged for months in squared truckles. It came from the habit of saving surplus spring milk, and locals eat it with pickled green peppers.
What's the Difference Between Reblochon Cheese and Salva Cremasco Cheese?
- Origin: Reblochon Cheese (France), Salva Cremasco Cheese (Italy)
- Milk treatment: Reblochon Cheese (Raw), Salva Cremasco Cheese (pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Salva Cremasco Cheese (Compact, granular, with irregular thin eyes)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Salva Cremasco Cheese (Thin, wrinkled, pinkish; molds possible)
- Aging: Reblochon Cheese (3 to 4 months), Salva Cremasco Cheese (At least seventy-five days)
- Taste: Reblochon Cheese (creamy, nutty), Salva Cremasco Cheese (Mild, fruity, and rich)
Side-by-Side Comparison
| Reblochon Cheese | Salva Cremasco Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Haute-Savoie And Savoie | Provinces Of Bergamo, Brescia, Cremona, Lecco, Lodi, Milan |
| Milk Type | Raw whole cow’s milk | Whole raw or pasteurized cow’s milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Compact, granular, with irregular thin eyes |
| Rind | Yellow-orange covered with a thin white mold | Thin, wrinkled, pinkish; molds possible |
| Aging | 3 to 4 months | At least seventy-five days |
| Taste | Creamy, nutty | Mild, fruity, and rich |
Taste Comparison: Does Reblochon Cheese Taste Like Salva Cremasco Cheese?
Reblochon Cheese reads as creamy, nutty, while Salva Cremasco Cheese brings mild, fruity, and rich character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Salva Cremasco Cheese leans toward more intense with ripening. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Salva Cremasco Cheese at at least seventy-five days.
Can You Substitute Reblochon Cheese for Salva Cremasco Cheese?
In most recipes, Reblochon Cheese and Salva Cremasco Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect ivory-colored, creamy and supple bite and body where the recipe calls for compact, granular, with irregular thin eyes. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Salva Cremasco Cheese brings mild, fruity, and rich notes.
Which Is Better, Reblochon Cheese or Salva Cremasco 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 compact, granular, with irregular thin eyes profile, Salva Cremasco Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Salva Cremasco Cheese fits dishes calling for mild, fruity, and rich.
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Frequently Asked Questions
Is Reblochon Cheese the same as Salva Cremasco Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Salva Cremasco Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Salva Cremasco Cheese at least seventy-five days.
Is Reblochon Cheese similar to Salva Cremasco Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Salva Cremasco Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Salva Cremasco Cheese?
Reblochon Cheese reads as creamy, nutty, while Salva Cremasco Cheese is mild, fruity, and rich.
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 Salva Cremasco Cheese made of?
Salva Cremasco Cheese is made from cow milk (pasteurized), using calf rennet. It's typically aged at least seventy-five days. It originates in Italy.
Which should I choose, Reblochon Cheese or Salva Cremasco Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Salva Cremasco Cheese is compact, granular, with irregular thin eyes.