Blue Cheese vs Raclette Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Raclette Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

What's the Difference Between Blue Cheese and Raclette Cheese?

• Origin: Blue Cheese (France), Raclette Cheese (Switzerland)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Raclette Cheese (Cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Raclette Cheese (Raw)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Raclette Cheese (Semisoft, smooth)
• Rind: Blue Cheese (Natural), Raclette Cheese (Washed)
• Aging: Blue Cheese (Typically aged 2-6 months), Raclette Cheese (3-4 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Raclette Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Raclette Cheese brings mildly acidic character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Blue Cheese for Raclette Cheese?

Blue Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Raclette Cheese brings mildly acidic notes.

Which Is Better, Blue Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Blue Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Raclette Cheese comes from Switzerland. Blue Cheese is made from cow, goat, or sheep milk; Raclette Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Raclette Cheese 3-4 months.

Is Blue Cheese similar to Raclette Cheese?

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

Can I substitute Blue Cheese for Raclette Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Raclette Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Raclette Cheese is mildly acidic.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Raclette Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

Which should I choose, Blue Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Raclette Cheese is semisoft, smooth.