Reblochon Cheese vs Strachitunt Cheese

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

Strachitunt is a raw cow's milk cheese from Val Taleggio, in the Bergamo province of Lombardy, made by layering a cold evening curd with a warm morning one. It has held PDO status since 2014, and its blue veining forms on its own, with no mold added.

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

• Origin: Reblochon Cheese (France), Strachitunt Cheese (Italy)
• Milk type: Reblochon Cheese (Raw whole cow’s milk), Strachitunt Cheese (Full-fat raw milk from Bruna Alpina cows)
• Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Strachitunt Cheese (Creamy)
• Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Strachitunt Cheese (Thin, wrinkled, yellowish, turns gray with ripening)
• Aging: Reblochon Cheese (3 to 4 months), Strachitunt Cheese (More than seventy-five days)
• Taste: Reblochon Cheese (creamy, nutty), Strachitunt Cheese (Sweet and fruity)

Side-by-Side Comparison

Taste Comparison: Does Reblochon Cheese Taste Like Strachitunt Cheese?

Reblochon Cheese reads as creamy, nutty, while Strachitunt Cheese brings sweet and fruity character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Strachitunt Cheese leans toward mild taste intensifies from sweet to sharp and tangy. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Strachitunt Cheese at more than seventy-five days.

Can You Substitute Reblochon Cheese for Strachitunt Cheese?

Reblochon Cheese can stand in for Strachitunt 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 creamy. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Strachitunt Cheese brings sweet and fruity notes.

Which Is Better, Reblochon Cheese or Strachitunt 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 creamy profile, Strachitunt Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Strachitunt Cheese fits dishes calling for sweet and fruity.

Frequently Asked Questions

Is Reblochon Cheese the same as Strachitunt Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Strachitunt Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Strachitunt Cheese more than seventy-five days.

Is Reblochon Cheese similar to Strachitunt Cheese?

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

Can I substitute Reblochon Cheese for Strachitunt Cheese?

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

Does Reblochon Cheese taste like Strachitunt Cheese?

Reblochon Cheese reads as creamy, nutty, while Strachitunt Cheese is sweet and fruity.

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 Strachitunt Cheese made of?

Strachitunt Cheese is made from milk (raw), using bovine rennet. It's typically aged more than seventy-five days. It originates in Italy.

Which should I choose, Reblochon Cheese or Strachitunt Cheese?

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