Graviera Naxou Cheese vs Raclette Cheese

Q: Is Graviera Naxou Cheese the same as Raclette Cheese?

No. Graviera Naxou Cheese and Raclette Cheese are distinct cheeses from Greece and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Graviera Naxou Cheese for Raclette Cheese?

In most recipes you can swap Graviera Naxou Cheese for Raclette Cheese, though the result will shift in richness and milk character.

Q: Does Graviera Naxou Cheese taste like Raclette Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Graviera Naxou Cheese or Raclette Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Graviera Naxou Cheese

Raclette Cheese

Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

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 Graviera Naxou Cheese and Raclette Cheese?

Origin: Graviera Naxou Cheese (Greece), Raclette Cheese (Switzerland)
Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Raclette Cheese (Cow's milk)
Milk treatment: Graviera Naxou Cheese (pasteurized), Raclette Cheese (Raw)
Texture: Graviera Naxou Cheese (Elastic), Raclette Cheese (Semisoft, smooth)
Rind: Graviera Naxou Cheese (Smear rind), Raclette Cheese (Washed)
Aging: Graviera Naxou Cheese (3 months), Raclette Cheese (3-4 months)

Side-by-Side Comparison

	Graviera Naxou Cheese	Raclette Cheese
Country of Origin	Greece	Switzerland
Specific Origin	Naxos	Alpine Regions
Milk Type	Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)	Cow's milk
Milk Treatment	Pasteurized	Raw
Texture	Elastic	Semisoft, smooth
Rind	Smear rind	Washed
Aging	3 months	3-4 months
Taste	—	Mildly acidic

Taste Comparison: Does Graviera Naxou Cheese Taste Like Raclette Cheese?

Their flavor profiles are distinct. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Graviera Naxou Cheese for Raclette Cheese?

Graviera Naxou Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for semisoft, smooth.

Which Is Better, Graviera Naxou Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit.

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Frequently Asked Questions

Is Graviera Naxou Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Raclette Cheese comes from Switzerland. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Raclette Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Raclette Cheese 3-4 months.

Is Graviera Naxou Cheese similar to Raclette Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Graviera Naxou Cheese for Raclette Cheese?

You can, but expect a shift in richness and milk character.

Does Graviera Naxou Cheese taste like Raclette Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

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, Graviera Naxou Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Raclette Cheese is semisoft, smooth.