Reblochon Cheese vs Valtellina Casera Cheese

Q: Is Reblochon Cheese the same as Valtellina Casera Cheese?

No. Reblochon Cheese and Valtellina Casera 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 Valtellina Casera Cheese?

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

Q: Which should I choose, Reblochon Cheese or Valtellina Casera 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

Valtellina Casera Cheese

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

Valtellina Casera is a semi-hard, PDO-certified Italian cheese from the Lombardy region, specifically the Valtellina valley. Made from partially skimmed cow's milk, it is aged for at least 70 days, developing a mild, slightly sweet and nutty flavor. It is often used in cooking, particularly in traditional dishes like pizzoccheri and sciatt.

What's the Difference Between Reblochon Cheese and Valtellina Casera Cheese?

Origin: Reblochon Cheese (France), Valtellina Casera Cheese (Italy)
Milk treatment: Reblochon Cheese (Raw), Valtellina Casera Cheese (Partially skimmed)
Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Valtellina Casera Cheese (Semihard)
Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Valtellina Casera Cheese (Hard and thin)
Aging: Reblochon Cheese (3 to 4 months), Valtellina Casera Cheese (At least 70 days)
Taste: Reblochon Cheese (creamy, nutty), Valtellina Casera Cheese (Milk to hay and nutty)

Side-by-Side Comparison

	Reblochon Cheese	Valtellina Casera Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie And Savoie	Province Of Sondrio
Milk Type	Raw whole cow’s milk	Cow’s milk
Milk Treatment	Raw	Partially skimmed
Texture	Ivory-colored, creamy and supple	Semihard
Rind	Yellow-orange covered with a thin white mold	Hard and thin
Aging	3 to 4 months	At least 70 days
Taste	Creamy, nutty	Milk to hay and nutty

Taste Comparison: Does Reblochon Cheese Taste Like Valtellina Casera Cheese?

Reblochon Cheese reads as creamy, nutty, while Valtellina Casera Cheese brings milk to hay and nutty character. Aging plays into this as well. Reblochon Cheese at 3 to 4 months develops a different profile than Valtellina Casera Cheese at at least 70 days.

Can You Substitute Reblochon Cheese for Valtellina Casera Cheese?

In most recipes, Reblochon Cheese and Valtellina Casera 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 semihard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Valtellina Casera Cheese brings milk to hay and nutty notes.

Which Is Better, Reblochon Cheese or Valtellina Casera 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 semihard profile, Valtellina Casera Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Valtellina Casera Cheese fits dishes calling for milk to hay and nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Reblochon Cheese the same as Valtellina Casera Cheese?

No, they're distinct cheeses. Reblochon Cheese originates in France, while Valtellina Casera Cheese comes from Italy. Aging also differs: Reblochon Cheese is typically aged 3 to 4 months, Valtellina Casera Cheese at least 70 days.

Is Reblochon Cheese similar to Valtellina Casera Cheese?

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

Can I substitute Reblochon Cheese for Valtellina Casera Cheese?

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

Does Reblochon Cheese taste like Valtellina Casera Cheese?

Reblochon Cheese reads as creamy, nutty, while Valtellina Casera Cheese is milk to hay and nutty.

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 Valtellina Casera Cheese made of?

Valtellina Casera Cheese is made from cow milk (partially skimmed), using calf rennet. It's typically aged at least 70 days. It originates in Italy.

Which should I choose, Reblochon Cheese or Valtellina Casera Cheese?

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