Gruyere Cheese vs Raclette Cheese

In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Raclette Cheese, including:

• "What is the difference between Gruyere Cheese and Raclette Cheese?"
• "Is Gruyere Cheese and Raclette Cheese the same?"
• "How does Gruyere Cheese compare to Raclette Cheese cheese?"
• "How does the taste of Gruyere Cheese compare to Raclette Cheese?"
• "Is Gruyere Cheese or Raclette Cheese better?"

Gruyere Cheese Overview

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

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

Gruyere Cheese comes from United States. 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. Gruyere is not a protected cheese. Raclette Cheese has a .

Milk Type and Treatment

Gruyere Cheese is made with cow milk that is typically pasteurized. Raclette Cheese is made with cow milk that is typically raw.

Composition and Texture

Gruyere Cheese has a fat content of ~30-34% and a moisture content of ~36-40%. Gruyere's texture can be described as "semi-firm". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".

Taste and Aroma

Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Raclette Cheese has a mildly acidic taste.

Appearance and Aging

Gruyere Cheese's appearance is colored pale yellow to golden , is available in block, wheel, sliced, shredded and is aged typically 3-6 months . 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

Gruyere Cheese's rind is described as natural or brushed, sometimes waxed and uses microbial or vegetarian (varies by producer) rennet. Raclette Cheese's rind is described as washed , with animal rennet.

Ranking

Gruyere is ranked #42 out of 996 types based on community views. Raclette is ranked #57 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Gruyere and Raclette pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-firm cheese, go for Gruyere. But if you enjoy a semisoft, smooth consistency, Raclette might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Raclette offers a mildly acidic profile, ideal for different meals.

Compare Gruyere Cheese to Other Cheeses

Compare Raclette Cheese to Other Cheeses