Laguiole Cheese vs Raclette Cheese

Laguiole Cheese is a firm and supple cow-milk cheese from France, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

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 Laguiole Cheese and Raclette Cheese?

• Origin: Laguiole Cheese (France), Raclette Cheese (Switzerland)
• Milk treatment: Laguiole Cheese (unpasteurized), Raclette Cheese (Raw)
• Texture: Laguiole Cheese (Firm and supple), Raclette Cheese (Semisoft, smooth)
• Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Raclette Cheese (Washed)
• Aging: Laguiole Cheese (4-10+ months), Raclette Cheese (3-4 months)
• Taste: Laguiole Cheese (Medium to intense), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Laguiole Cheese Taste Like Raclette Cheese?

Laguiole Cheese reads as medium to intense, while Raclette Cheese brings mildly acidic character. More specifically, Laguiole Cheese shows dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac., while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Laguiole Cheese for Raclette Cheese?

In most recipes, Laguiole Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and supple bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Laguiole Cheese reads as medium to intense while Raclette Cheese brings mildly acidic notes.

Which Is Better, Laguiole Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and supple cheese, go with Laguiole Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Laguiole Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Laguiole Cheese originates in France, while Raclette Cheese comes from Switzerland. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Raclette Cheese 3-4 months.

Is Laguiole Cheese similar to Raclette Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Laguiole Cheese for Raclette Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Laguiole Cheese taste like Raclette Cheese?

Laguiole Cheese reads as medium to intense, while Raclette Cheese is mildly acidic.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. It originates in France.

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, Laguiole Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Laguiole Cheese is firm and supple, while Raclette Cheese is semisoft, smooth.