Cantal / Fourme de Cantal Cheese vs Raclette Cheese
Cantal / Fourme de Cantal Cheese is a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cow-milk cheese, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Cantal / Fourme de Cantal Cheese?
Cantal, also known as Fourme de Cantal, is a traditional French cheese made entirely from cow's milk. It is characterized by a dry crust that thickens as it ripens and a hard, uncooked paste that is pressed twice. The cheese is available in two sizes: large, weighing 35 to 45 kg, and small, weighing 8 to 10 kg. Cantal is classified into three ripening stages: "jeune" (young), "entre-deux" (intermediate), and "vieux" (old), with ripening periods ranging from a minimum of 30 days to over 240 days. The cheese's flavor evolves from milky and slightly acidic to fruity and intense as it matures. The geographical area for Cantal production includes most of the Cantal department and parts of neighboring departments in France. Cantal has a long history, with references dating back to the 16th century, and it was recognized as an Appellation d'Origine Contrôlée in
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 Cantal / Fourme de Cantal Cheese and Raclette Cheese?
- Texture: Cantal / Fourme de Cantal Cheese (Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses), Raclette Cheese (Semisoft, smooth)
- Rind: Cantal / Fourme de Cantal Cheese (Dry crust), Raclette Cheese (Washed)
- Aging: Cantal / Fourme de Cantal Cheese ("Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days)), Raclette Cheese (3-4 months)
- Taste: Cantal / Fourme de Cantal Cheese (Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Cantal / Fourme de Cantal Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | Department Of Cantal And Parts Of Aveyron, Corrèze, Haute-Loire, And Puy-De-Dôme | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or heat-treated | Raw |
| Texture | Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses | Semisoft, smooth |
| Rind | Dry crust | Washed |
| Aging | "Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days) | 3-4 months |
| Taste | Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting | Mildly acidic |
Taste Comparison: Does Cantal / Fourme de Cantal Cheese Taste Like Raclette Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Raclette Cheese brings mildly acidic character. More specifically, Cantal / Fourme de Cantal Cheese shows milky, slightly acidic, fruity, intense, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Cantal / Fourme de Cantal Cheese at "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days) develops a different profile than Raclette Cheese at 3-4 months.
Can You Substitute Cantal / Fourme de Cantal Cheese for Raclette Cheese?
In most recipes, Cantal / Fourme de Cantal Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting while Raclette Cheese brings mildly acidic notes.
Which Is Better, Cantal / Fourme de Cantal Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cheese, go with Cantal / Fourme de Cantal Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Cantal / Fourme de Cantal Cheese suits recipes that want milky, slightly acidic at the beginning, becoming fruity, intense, and lasting notes, while Raclette Cheese fits dishes calling for mildly acidic.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Cantal / Fourme de Cantal Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Aging also differs: Cantal / Fourme de Cantal Cheese is typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days), Raclette Cheese 3-4 months.
Is Cantal / Fourme de Cantal Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cantal / Fourme de Cantal Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cantal / Fourme de Cantal Cheese taste like Raclette Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Raclette Cheese is mildly acidic.
What is Cantal / Fourme de Cantal Cheese made of?
Cantal / Fourme de Cantal Cheese is made from cow milk (raw or heat-treated), using added rennet. It's typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days).
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, Cantal / Fourme de Cantal Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cantal / Fourme de Cantal Cheese is hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses, while Raclette Cheese is semisoft, smooth.