Reblochon Cheese vs Tuma Persa Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Tuma Persa Cheese is tender, compact 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 Tuma Persa Cheese?
Tuma Persa, meaning "lost cheese," is a rare cheese from Sicily, Italy, made from raw cow's milk. This cheese is aged for several months, developing a firm texture and a strong, spicy flavor with hints of saffron and black peppercorn, making it a unique addition to any cheese platter.
What's the Difference Between Reblochon Cheese and Tuma Persa Cheese?
- Origin: Reblochon Cheese (France), Tuma Persa Cheese (Italy)
- Milk treatment: Reblochon Cheese (Raw), Tuma Persa Cheese (Thermized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Tuma Persa Cheese (Tender, compact)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Tuma Persa Cheese (Ochre-color, darkens with olive oil and pepper)
- Aging: Reblochon Cheese (3 to 4 months), Tuma Persa Cheese (8 months)
- Taste: Reblochon Cheese (creamy, nutty), Tuma Persa Cheese (Sweet and spicy)
Side-by-Side Comparison
| Reblochon Cheese | Tuma Persa Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Haute-Savoie And Savoie | Castronovo Di Sicilia, Between Agrigento And Palermo, Sicily |
| Milk Type | Raw whole cow’s milk | Thermized whole cow’s milk |
| Milk Treatment | Raw | Thermized |
| Texture | Ivory-colored, creamy and supple | Tender, compact |
| Rind | Yellow-orange covered with a thin white mold | Ochre-color, darkens with olive oil and pepper |
| Aging | 3 to 4 months | 8 months |
| Taste | Creamy, nutty | Sweet and spicy |
Taste Comparison: Does Reblochon Cheese Taste Like Tuma Persa Cheese?
Reblochon Cheese reads as creamy, nutty, while Tuma Persa Cheese brings sweet and spicy character. More specifically, Reblochon Cheese shows nutty taste that lingers in the mouth, while Tuma Persa Cheese leans toward sweet and spicy, not salty or bitter, aromatic aftertaste, balance of mold flavors. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Tuma Persa Cheese at 8 months.
Can You Substitute Reblochon Cheese for Tuma Persa Cheese?
In most recipes, Reblochon Cheese and Tuma Persa 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 tender, compact. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Tuma Persa Cheese brings sweet and spicy notes.
Which Is Better, Reblochon Cheese or Tuma Persa 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 tender, compact profile, Tuma Persa Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Tuma Persa Cheese fits dishes calling for sweet and spicy.
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Frequently Asked Questions
Is Reblochon Cheese the same as Tuma Persa Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Tuma Persa Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Tuma Persa Cheese 8 months.
Is Reblochon Cheese similar to Tuma Persa Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Reblochon Cheese for Tuma Persa Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Reblochon Cheese taste like Tuma Persa Cheese?
Reblochon Cheese reads as creamy, nutty, while Tuma Persa Cheese is sweet and spicy.
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 Tuma Persa Cheese made of?
Tuma Persa Cheese is made from cow milk (thermized), using kid rennet. It's typically aged 8 months. It originates in Italy.
Which should I choose, Reblochon Cheese or Tuma Persa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Tuma Persa Cheese is tender, compact.