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Blue Cheese vs Raclette Cheese
Blue Cheese
Raclette Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Raclette Cheese, including:
- "What is the difference between Blue Cheese and Raclette Cheese?"
- "Is Blue Cheese and Raclette Cheese the same?"
- "How does Blue Cheese compare to Raclette Cheese cheese?"
- "How does the taste of Blue Cheese compare to Raclette Cheese?"
- "Is Blue Cheese or Raclette Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Raclette Cheese Overview
Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Raclette Cheese originated from Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Raclette Cheese has a .
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Raclette Cheese is made with cow milk that is typically raw.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Raclette Cheese has a mildly acidic taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Raclette Cheese comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and has an aging period of 3-4 months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Raclette Cheese's rind is described as washed , with animal rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Raclette is ranked #55 out of 996 types based on community views.
Pairing Comparison
| Blue | Raclette | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Riesling |
For more details, check the full pairing guides on the Blue and Raclette pages.
Side-by-Side Comparison Table
| Blue Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Not Specified | Alpine Regions |
| Certification | Not Specified | |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | 36-44% |
| Rind | Natural | Washed |
| Texture | Crumbly, Creamy, Semi-Soft | Semisoft, smooth |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mildly acidic |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| Forms | Wheel, Block, Wedge, Crumbles | Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds |
| Age | Typically aged 2-6 months | 3-4 months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semisoft, smooth consistency, Raclette might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Raclette offers a mildly acidic profile, ideal for different meals.
