Reblochon Cheese vs Stelvio Cheese

Q: Is Reblochon Cheese the same as Stelvio Cheese?

No. Reblochon Cheese and Stelvio 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 Stelvio Cheese?

In most recipes you can swap Reblochon Cheese for Stelvio Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Reblochon Cheese or Stelvio 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

Stelvio Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Stelvio Cheese is compact, pliable, and springy and made from cow milk, 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 Stelvio Cheese?

Stelvio, also known as Stilfser, is a type of cheese that holds a Protected Designation of Origin (PDO) status. It is produced in Italy, specifically in the Autonomous Province of Bolzano. The cheese is made from cow's milk, which is sourced from cows fed mainly on local fodder. Stelvio cheese is known for its cylindrical shape, although it can be produced in other shapes for pre-packaging purposes. The cheese has a fat content in dry matter of at least 50% and a moisture content not exceeding 44%. It has a compact, pliable, and springy texture with a pale yellow to straw yellow color. The rind of Stelvio cheese ranges from yellow to orange-brown, and it has an aromatic and marked flavor, sometimes pungent. The cheese is aged for a minimum of sixty days before being released for consumption.

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

Origin: Reblochon Cheese (France), Stelvio Cheese (Italy)
Milk treatment: Reblochon Cheese (Raw), Stelvio Cheese (Lightly skimmed to regulate fat content)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Stelvio Cheese (Compact, pliable, and springy)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Stelvio Cheese (Yellow to orange-brown)
Aging: Reblochon Cheese (3 to 4 months), Stelvio Cheese (Minimum of sixty days)
Taste: Reblochon Cheese (creamy, nutty), Stelvio Cheese (Aromatic and marked, sometimes pungent)

Side-by-Side Comparison

	Reblochon Cheese	Stelvio Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie And Savoie	Autonomous Province Of Bolzano
Milk Type	Raw whole cow’s milk	Cow
Milk Treatment	Raw	Lightly skimmed to regulate fat content
Texture	Ivory-colored, creamy and supple	Compact, pliable, and springy
Rind	Yellow-orange covered with a thin white mold	Yellow to orange-brown
Aging	3 to 4 months	Minimum of sixty days
Taste	Creamy, nutty	Aromatic and marked, sometimes pungent

Taste Comparison: Does Reblochon Cheese Taste Like Stelvio Cheese?

Reblochon Cheese reads as creamy, nutty, while Stelvio Cheese brings aromatic and marked, sometimes pungent character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Stelvio Cheese at minimum of sixty days.

Can You Substitute Reblochon Cheese for Stelvio Cheese?

In most recipes, Reblochon Cheese and Stelvio 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, pliable, and springy. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Stelvio Cheese brings aromatic and marked, sometimes pungent notes.

Which Is Better, Reblochon Cheese or Stelvio 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, pliable, and springy profile, Stelvio Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Stelvio Cheese fits dishes calling for aromatic and marked, sometimes pungent.

Which is your favorite?

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Frequently Asked Questions

Is Reblochon Cheese the same as Stelvio Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Stelvio Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Stelvio Cheese minimum of sixty days.

Is Reblochon Cheese similar to Stelvio Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Reblochon Cheese for Stelvio Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Reblochon Cheese taste like Stelvio Cheese?

Reblochon Cheese reads as creamy, nutty, while Stelvio Cheese is aromatic and marked, sometimes pungent.

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 Stelvio Cheese made of?

Stelvio Cheese is made from cow milk (lightly skimmed to regulate fat content), using calf rennet or other rennet including plant origin, not genetically modified rennet. It's typically aged minimum of sixty days. It originates in Italy.

Which should I choose, Reblochon Cheese or Stelvio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Stelvio Cheese is compact, pliable, and springy.