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Fontina Cheese vs Raclette Cheese
Fontina Cheese
Raclette Cheese
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Raclette Cheese, including:
- "What is the difference between Fontina Cheese and Raclette Cheese?"
- "Is Fontina Cheese and Raclette Cheese the same?"
- "How does Fontina Cheese compare to Raclette Cheese cheese?"
- "How does the taste of Fontina Cheese compare to Raclette Cheese?"
- "Is Fontina Cheese or Raclette Cheese better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
Raclette Cheese Overview
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
Country of Origin
Fontina Cheese comes from Italy. Raclette Cheese originated from Switzerland.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Fontina Cheese has a PDO (1996). Raclette Cheese has a .
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Raclette Cheese is made with cow milk that is typically raw.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Raclette Cheese has a mildly acidic taste.
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . 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
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Raclette Cheese's rind is described as washed , with animal rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Raclette is ranked #59 out of 996 types based on community views.
Pairing Comparison
| Fontina | Raclette | |
|---|---|---|
| Best Pairings | Chardonnay | No pairings listed. |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | Riesling |
For more details, check the full pairing guides on the Fontina and Raclette pages.
Side-by-Side Comparison Table
| Fontina Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Not Specified | Alpine Regions |
| Certification | PDO (1996) | |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Raw |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | 36-44% |
| Rind | Natural, Often Washed | Washed |
| Texture | Semi-Soft | Semisoft, smooth |
| Taste | Mild, Buttery, Nutty | Mildly acidic |
| Aroma | Mild to Pungent (earthier in aged versions) | Not Specified |
| Colors | Pale Yellow to Golden | Not Specified |
| Forms | Wheel, Block, Sliced, Shredded | Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | 3-4 months |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Animal |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a semisoft, smooth consistency, Raclette might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Raclette offers a mildly acidic profile, ideal for different meals.
