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Gorgonzola Cheese vs Raclette Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Raclette Cheese comes from Switzerland, specifically from Alpine regions. It is certified with designations including .

Milk Type and Treatment

Gorgonzola Cheese can be made out of milk from cow’s milk and is typically pasteurized during processing. Similarly, Raclette Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Gorgonzola Cheese's composition reveals that the fat content is not specified . The texture is described as soft to crumbly. 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

Gorgonzola Cheese's flavor profile is characterized by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. The aroma is not specified.. 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

Gorgonzola Cheese's appearance can be described by its color, which is straw-white, blue-green veins, and it is available in 13 to 26 pounds. This variety is aged 2 to 3 months. 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

Gorgonzola Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Raclette Cheese is washed, with rennet type animal.

Gorgonzola Cheese Raclette Cheese
Country of Origin Italy Switzerland
Specific Origin Lombardy, Piedmont Alpine regions
Certification PDO (1996)
Milk Type Cow’s milk Cow's milk
Milk Treatment Pasteurized Raw
Moisture Content 36-44%
Rind None Washed
Texture Soft to crumbly Semisoft, smooth
Flavor Sweet to savory Mildly acidic
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'
Colors Straw-white, blue-green veins
Forms 13 to 26 pounds Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age 2 to 3 months 3-4 months
Rennet Type Animal