Dorset Blue Cheese vs Raclette Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

What Is 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.

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

• Milk treatment: Dorset Blue Cheese (Skimmed), Raclette Cheese (Raw)
• Texture: Dorset Blue Cheese (Firm), Raclette Cheese (Semisoft, smooth)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Raclette Cheese (Washed)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Raclette Cheese (3-4 months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Raclette Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Raclette Cheese brings mildly acidic character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Dorset Blue Cheese for Raclette Cheese?

In most recipes, Dorset Blue Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Raclette Cheese brings mildly acidic notes.

Which Is Better, Dorset Blue Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Raclette Cheese 3-4 months.

Is Dorset Blue Cheese similar to Raclette Cheese?

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

Can I substitute Dorset Blue Cheese for Raclette Cheese?

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

Does Dorset Blue Cheese taste like Raclette Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Raclette Cheese is mildly acidic.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

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, Dorset Blue Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Raclette Cheese is semisoft, smooth.