Fourme d'Ambert Cheese vs Raclette Cheese

Fourme d'Ambert Cheese is a semi-hard cow-milk cheese from France, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Fourme d'Ambert Cheese?

Fourme d'Ambert is a semi-hard blue cheese from the Auvergne region of France, sold in a narrow cylinder. One of the country's oldest cheeses, it dates back to Roman times and is inoculated with Penicillium roqueforti.

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 Fourme d'Ambert Cheese and Raclette Cheese?

• Origin: Fourme d'Ambert Cheese (France), Raclette Cheese (Switzerland)
• Milk treatment: Fourme d'Ambert Cheese (mostly pasteurized, some raw), Raclette Cheese (Raw)
• Texture: Fourme d'Ambert Cheese (semi-hard), Raclette Cheese (Semisoft, smooth)
• Rind: Fourme d'Ambert Cheese (Light gray-blue), Raclette Cheese (Washed)
• Aging: Fourme d'Ambert Cheese (Minimum 28 days from the date of renneting), Raclette Cheese (3-4 months)
• Taste: Fourme d'Ambert Cheese (Mild blue cheese), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Fourme d'Ambert Cheese Taste Like Raclette Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Raclette Cheese brings mildly acidic character. More specifically, Fourme d'Ambert Cheese shows subtle, delicate, creamy, balanced, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Fourme d'Ambert Cheese at minimum 28 days from the date of renneting develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Fourme d'Ambert Cheese for Raclette Cheese?

In most recipes, Fourme d'Ambert Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Fourme d'Ambert Cheese reads as mild blue cheese while Raclette Cheese brings mildly acidic notes.

Which Is Better, Fourme d'Ambert Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Fourme d'Ambert Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Fourme d'Ambert Cheese suits recipes that want mild blue cheese notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Fourme d'Ambert Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Fourme d'Ambert Cheese originates in France, while Raclette Cheese comes from Switzerland. Aging also differs: Fourme d'Ambert Cheese is typically aged minimum 28 days from the date of renneting, Raclette Cheese 3-4 months.

Is Fourme d'Ambert Cheese similar to Raclette Cheese?

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

Can I substitute Fourme d'Ambert Cheese for Raclette Cheese?

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

Does Fourme d'Ambert Cheese taste like Raclette Cheese?

Fourme d'Ambert Cheese reads as mild blue cheese, while Raclette Cheese is mildly acidic.

What is Fourme d'Ambert Cheese made of?

Fourme d'Ambert Cheese is made from cow milk (mostly pasteurized, some raw). It's typically aged minimum 28 days from the date of renneting. It originates in France.

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, Fourme d'Ambert Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme d'Ambert Cheese is semi-hard, while Raclette Cheese is semisoft, smooth.