Reblochon Cheese vs Squacquerone di Romagna Cheese
Reblochon Cheese
Squacquerone di Romagna Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Squacquerone di Romagna Cheese is soft 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 Squacquerone di Romagna Cheese?
Squacquerone is a soft cow's milk cheese from Romagna, aged only a few days. Its high water content keeps it creamy and spreadable, and it is one of the main fillings for piadina.
What's the Difference Between Reblochon Cheese and Squacquerone di Romagna Cheese?
- Origin: Reblochon Cheese (France), Squacquerone di Romagna Cheese (Italy)
- Milk treatment: Reblochon Cheese (Raw), Squacquerone di Romagna Cheese (Pasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Squacquerone di Romagna Cheese (Soft)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Squacquerone di Romagna Cheese (None)
- Aging: Reblochon Cheese (3 to 4 months), Squacquerone di Romagna Cheese (1 to 4 days)
- Taste: Reblochon Cheese (creamy, nutty), Squacquerone di Romagna Cheese (Sweet or slightly acid)
Side-by-Side Comparison
| Reblochon Cheese | Squacquerone di Romagna Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Haute-Savoie And Savoie | Ravenna, Forli-Cesena, Rimini, Bologna, West Ferrara |
| Milk Type | Raw whole cow’s milk | Whole cow’s milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Ivory-colored, creamy and supple | Soft |
| Rind | Yellow-orange covered with a thin white mold | None |
| Aging | 3 to 4 months | 1 to 4 days |
| Taste | Creamy, nutty | Sweet or slightly acid |
Taste Comparison: Does Reblochon Cheese Taste Like Squacquerone di Romagna Cheese?
Reblochon Cheese reads as creamy, nutty, while Squacquerone di Romagna Cheese brings sweet or slightly acid character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Squacquerone di Romagna Cheese leans toward sweet, slightly acid, herbaceous aroma. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Squacquerone di Romagna Cheese at 1 to 4 days.
Can You Substitute Reblochon Cheese for Squacquerone di Romagna Cheese?
In most recipes, Reblochon Cheese and Squacquerone di Romagna 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 soft. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Squacquerone di Romagna Cheese brings sweet or slightly acid notes.
Which Is Better, Reblochon Cheese or Squacquerone di Romagna 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 profile, Squacquerone di Romagna Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Squacquerone di Romagna Cheese fits dishes calling for sweet or slightly acid.
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Frequently Asked Questions
Is Reblochon Cheese the same as Squacquerone di Romagna Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Squacquerone di Romagna Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Squacquerone di Romagna Cheese 1 to 4 days.
Is Reblochon Cheese similar to Squacquerone di Romagna Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Squacquerone di Romagna Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Squacquerone di Romagna Cheese?
Reblochon Cheese reads as creamy, nutty, while Squacquerone di Romagna Cheese is sweet or slightly acid.
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 Squacquerone di Romagna Cheese made of?
Squacquerone di Romagna Cheese is made from cow milk (pasteurized), using calf liquid rennet. It's typically aged 1 to 4 days. It originates in Italy.
Which should I choose, Reblochon Cheese or Squacquerone di Romagna Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Squacquerone di Romagna Cheese is soft.