Herve Cheese vs Raclette Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Herve Cheese?
Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
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 Herve Cheese and Raclette Cheese?
- Origin: Herve Cheese (Belgium), Raclette Cheese (Switzerland)
- Texture: Herve Cheese (soft, artisan), Raclette Cheese (Semisoft, smooth)
- Rind: Herve Cheese (washed), Raclette Cheese (Washed)
- Aging: Herve Cheese (about 3 months), Raclette Cheese (3-4 months)
- Taste: Herve Cheese (smooth, spicy), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Herve Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | Belgium | Switzerland |
| Specific Origin | Herve, Province Of Liège, Belgium | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Raw |
| Texture | Soft, artisan | Semisoft, smooth |
| Rind | Washed | Washed |
| Aging | About 3 months | 3-4 months |
| Taste | Smooth, spicy | Mildly acidic |
Taste Comparison: Does Herve Cheese Taste Like Raclette Cheese?
Herve Cheese reads as smooth, spicy, while Raclette Cheese brings mildly acidic character. More specifically, Herve Cheese shows sweet when young, spicy with age, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Raclette Cheese at 3-4 months.
Can You Substitute Herve Cheese for Raclette Cheese?
In most recipes, Herve Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Herve Cheese reads as smooth, spicy while Raclette Cheese brings mildly acidic notes.
Which Is Better, Herve Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Raclette Cheese fits dishes calling for mildly acidic.
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Frequently Asked Questions
Is Herve Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Herve Cheese originates in Belgium, while Raclette Cheese comes from Switzerland. Aging also differs: Herve Cheese is typically aged about 3 months, Raclette Cheese 3-4 months.
Is Herve Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Herve Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Herve Cheese taste like Raclette Cheese?
Herve Cheese reads as smooth, spicy, while Raclette Cheese is mildly acidic.
What is Herve Cheese made of?
Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.
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, Herve Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Raclette Cheese is semisoft, smooth.