Reblochon Cheese vs Stracchino Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Stracchino Cheese is very soft, creamy 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 Stracchino Cheese?

Stracchino, also called crescenza, is an Italian cow's milk cheese made in Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia and Liguria. It is eaten very young, with no rind, a soft creamy body and a mild, slightly acidic flavor.

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

• Origin: Reblochon Cheese (France), Stracchino Cheese (Italy)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Stracchino Cheese (very soft, creamy)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Stracchino Cheese (none)
• Aging: Reblochon Cheese (3 to 4 months), Stracchino Cheese (eaten very young)
• Taste: Reblochon Cheese (creamy, nutty), Stracchino Cheese (mild, slightly acidic)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Stracchino Cheese?

Reblochon Cheese reads as creamy, nutty, while Stracchino Cheese brings mild, slightly acidic character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Stracchino Cheese at eaten very young.

Can You Substitute Reblochon Cheese for Stracchino Cheese?

In most recipes, Reblochon Cheese and Stracchino 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 very soft, creamy. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Stracchino Cheese brings mild, slightly acidic notes.

Which Is Better, Reblochon Cheese or Stracchino 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 very soft, creamy profile, Stracchino Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Stracchino Cheese fits dishes calling for mild, slightly acidic.

Frequently Asked Questions

Is Reblochon Cheese the same as Stracchino Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Stracchino Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Stracchino Cheese eaten very young.

Is Reblochon Cheese similar to Stracchino Cheese?

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

Can I substitute Reblochon Cheese for Stracchino Cheese?

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

Does Reblochon Cheese taste like Stracchino Cheese?

Reblochon Cheese reads as creamy, nutty, while Stracchino Cheese is mild, slightly acidic.

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 Stracchino Cheese made of?

Stracchino Cheese is made from cow milk. It's typically aged eaten very young. It originates in Italy.

Which should I choose, Reblochon Cheese or Stracchino Cheese?

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