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Cheddar Cheese vs Raclette Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Raclette Cheese comes from Switzerland, specifically from Alpine regions. It is certified with designations including .

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Raclette Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Raclette Cheese shows that the fat content is not specified a moisture content of 36-44%. The texture is described as semisoft, smooth.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Raclette Cheese is described by a general flavor of mildly acidic and notes of 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Raclette Cheese features a color that is not specified, 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

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Raclette Cheese is washed, with rennet type animal.

Cheddar Cheese Raclette Cheese
Country of Origin United Kingdom Switzerland
Specific Origin Southwest (Somerset, Gloucester) Alpine regions
Certification None
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow's milk
Milk Treatment Raw, Thermized, Pasteurized Raw
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39% 36-44%
Rind Varies (natural, cloth, wax, plastic) Washed
Texture Varies (rubbery to friable and crystalline) Semisoft, smooth
Flavor Mild to sharp, buttery to brothy and savory Mildly acidic
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'
Aroma Varies
Colors Natural or dyed orange
Forms Tiny truckles to 650-pound blocks Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age A few months to several years 3-4 months
Rennet Type Animal