Cabrales Cheese vs Raclette Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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 Cabrales Cheese and Raclette Cheese?

• Origin: Cabrales Cheese (Spain), Raclette Cheese (Switzerland)
• Milk treatment: Cabrales Cheese (unpasteurized), Raclette Cheese (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Raclette Cheese (Semisoft, smooth)
• Rind: Cabrales Cheese (Natural), Raclette Cheese (Washed)
• Aging: Cabrales Cheese (2 to 3 months), Raclette Cheese (3-4 months)
• Taste: Cabrales Cheese (Intense, piquant), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Raclette Cheese?

Cabrales Cheese reads as intense, piquant, while Raclette Cheese brings mildly acidic character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Cabrales Cheese for Raclette Cheese?

In most recipes, Cabrales Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect unctuous, compact, no eyes bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Cabrales Cheese reads as intense, piquant while Raclette Cheese brings mildly acidic notes.

Which Is Better, Cabrales Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Cabrales Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Raclette Cheese comes from Switzerland. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Raclette Cheese 3-4 months.

Is Cabrales Cheese similar to Raclette Cheese?

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

Can I substitute Cabrales Cheese for Raclette Cheese?

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

Does Cabrales Cheese taste like Raclette Cheese?

Cabrales Cheese reads as intense, piquant, while Raclette Cheese is mildly acidic.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

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, Cabrales Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Raclette Cheese is semisoft, smooth.