All Comparisons

Cheddar Cheese vs Raclette Cheese

Cheddar Cheese

Cheddar, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.

Raclette Cheese

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Cheddar is not a protected cheese. Raclette Cheese has a .

Milk Type and Treatment

Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Raclette Cheese is made with cow milk that is typically raw.

Composition and Texture

Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".

Flavor and Aroma

Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies". Raclette Cheese has a mildly acidic flavor.

Appearance and Aging

Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . 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

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Raclette Cheese's rind is described as washed , with animal rennet.

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
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
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