Imokilly Regato Cheese vs Raclette Cheese
Imokilly Regato Cheese is a cow-milk cheese, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Imokilly Regato Cheese?
Imokilly Regato is a hard cheese made from pasteurised cow's milk in Mogeely, County Cork, Ireland. First produced in 1980 and PDO protected since 1999, it is known for a dry firm texture and a nutty, creamy taste with a piquant finish.
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 Imokilly Regato Cheese and Raclette Cheese?
- Milk treatment: Imokilly Regato Cheese (Standardized and cooled to 32-34°C), Raclette Cheese (Raw)
- Aging: Imokilly Regato Cheese (9-12 months), Raclette Cheese (3-4 months)
- Taste: Imokilly Regato Cheese (Unique taste), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Imokilly Regato Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | South-East Cork, Specifically The Barony Of Imokilly, Mogeely | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Standardized and cooled to 32-34°C | Raw |
| Texture | — | Semisoft, smooth |
| Rind | — | Washed |
| Aging | 9-12 months | 3-4 months |
| Taste | Unique taste | Mildly acidic |
Taste Comparison: Does Imokilly Regato Cheese Taste Like Raclette Cheese?
Imokilly Regato Cheese reads as unique taste, while Raclette Cheese brings mildly acidic character. More specifically, Imokilly Regato Cheese shows influenced by high levels of betacarotene and low melting fatty acids, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Imokilly Regato Cheese at 9-12 months develops a different profile than Raclette Cheese at 3-4 months.
Can You Substitute Imokilly Regato Cheese for Raclette Cheese?
In most recipes, Imokilly Regato Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Imokilly Regato Cheese reads as unique taste while Raclette Cheese brings mildly acidic notes.
Which Is Better, Imokilly Regato Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Imokilly Regato Cheese suits recipes that want unique taste notes, while Raclette Cheese fits dishes calling for mildly acidic.
Which is your favorite?
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Frequently Asked Questions
Is Imokilly Regato Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Aging also differs: Imokilly Regato Cheese is typically aged 9-12 months, Raclette Cheese 3-4 months.
Is Imokilly Regato Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Imokilly Regato Cheese for Raclette Cheese?
You can, but expect a shift in flavor and finish.
Does Imokilly Regato Cheese taste like Raclette Cheese?
Imokilly Regato Cheese reads as unique taste, while Raclette Cheese is mildly acidic.
What is Imokilly Regato Cheese made of?
Imokilly Regato Cheese is made from cow milk (standardized and cooled to 32-34°c), using individualized rennet, blended daily on the premises rennet. It's typically aged 9-12 months.
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, Imokilly Regato Cheese or Raclette Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.