Reblochon Cheese vs Toma Piemontese Cheese

Q: Is Reblochon Cheese the same as Toma Piemontese Cheese?

No. Reblochon Cheese and Toma Piemontese 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 Toma Piemontese Cheese?

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

Q: Which should I choose, Reblochon Cheese or Toma Piemontese 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

Toma Piemontese Cheese

Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Toma Piemontese Cheese is elastic / consistent 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 Toma Piemontese Cheese?

Toma Piemontese is a specific type of Toma from the Piedmont region, with a PDO status. It has a more defined character, ranging from mild and creamy when young to firmer and more flavorful with age. It’s excellent for eating fresh, as well as for use in cooking traditional Italian dishes.

What's the Difference Between Reblochon Cheese and Toma Piemontese Cheese?

Origin: Reblochon Cheese (France), Toma Piemontese Cheese (Italy)
Milk treatment: Reblochon Cheese (Raw), Toma Piemontese Cheese (pasteurized or whole)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Toma Piemontese Cheese (Elastic / Consistent)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Toma Piemontese Cheese (natural)
Aging: Reblochon Cheese (3 to 4 months), Toma Piemontese Cheese (15 days (small), 60 days (large))
Taste: Reblochon Cheese (creamy, nutty), Toma Piemontese Cheese (Mild, sweet / Savory, salty)

Side-by-Side Comparison

	Reblochon Cheese	Toma Piemontese Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie And Savoie	Cuneo, Turin, Biella, Vercelli, Novara, Verbania, Parts Of Asti
Milk Type	Raw whole cow’s milk	Cow's milk
Milk Treatment	Raw	Pasteurized or whole
Texture	Ivory-colored, creamy and supple	Elastic / Consistent
Rind	Yellow-orange covered with a thin white mold	Natural
Aging	3 to 4 months	15 days (small), 60 days (large)
Taste	Creamy, nutty	Mild, sweet / Savory, salty

Taste Comparison: Does Reblochon Cheese Taste Like Toma Piemontese Cheese?

Reblochon Cheese reads as creamy, nutty, while Toma Piemontese Cheese brings mild, sweet / savory, salty character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Toma Piemontese Cheese at 15 days (small), 60 days (large).

Can You Substitute Reblochon Cheese for Toma Piemontese Cheese?

In most recipes, Reblochon Cheese and Toma Piemontese 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 elastic / consistent. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Toma Piemontese Cheese brings mild, sweet / savory, salty notes.

Which Is Better, Reblochon Cheese or Toma Piemontese 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 elastic / consistent profile, Toma Piemontese Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Toma Piemontese Cheese fits dishes calling for mild, sweet / savory, salty.

Which is your favorite?

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Frequently Asked Questions

Is Reblochon Cheese the same as Toma Piemontese Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Toma Piemontese Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Toma Piemontese Cheese 15 days (small), 60 days (large).

Is Reblochon Cheese similar to Toma Piemontese Cheese?

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

Can I substitute Reblochon Cheese for Toma Piemontese Cheese?

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

Does Reblochon Cheese taste like Toma Piemontese Cheese?

Reblochon Cheese reads as creamy, nutty, while Toma Piemontese Cheese is mild, sweet / savory, salty.

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 Toma Piemontese Cheese made of?

Toma Piemontese Cheese is made from cow milk (pasteurized or whole). It's typically aged 15 days (small), 60 days (large). It originates in Italy.

Which should I choose, Reblochon Cheese or Toma Piemontese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Toma Piemontese Cheese is elastic / consistent.