Leicester Cheese vs Raclette Cheese

Leicester Cheese is a firm, dry, crumbly cow-milk cheese from United Kingdom, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

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 Leicester Cheese and Raclette Cheese?

• Origin: Leicester Cheese (United Kingdom), Raclette Cheese (Switzerland)
• Texture: Leicester Cheese (firm, dry, crumbly), Raclette Cheese (Semisoft, smooth)
• Rind: Leicester Cheese (reddish-orange with a powdery mould), Raclette Cheese (Washed)
• Aging: Leicester Cheese (6 to 12 months), Raclette Cheese (3-4 months)
• Taste: Leicester Cheese (slightly sweet, mellow, nutty), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Leicester Cheese Taste Like Raclette Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Raclette Cheese brings mildly acidic character. More specifically, Leicester Cheese shows very mild when young, tangier after six months, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Leicester Cheese at 6 to 12 months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Leicester Cheese for Raclette Cheese?

In most recipes, Leicester Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm, dry, crumbly bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Leicester Cheese reads as slightly sweet, mellow, nutty while Raclette Cheese brings mildly acidic notes.

Which Is Better, Leicester Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, dry, crumbly cheese, go with Leicester Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Leicester Cheese suits recipes that want slightly sweet, mellow, nutty notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Leicester Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Leicester Cheese originates in United Kingdom, while Raclette Cheese comes from Switzerland. Aging also differs: Leicester Cheese is typically aged 6 to 12 months, Raclette Cheese 3-4 months.

Is Leicester Cheese similar to Raclette Cheese?

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

Can I substitute Leicester Cheese for Raclette Cheese?

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

Does Leicester Cheese taste like Raclette Cheese?

Leicester Cheese reads as slightly sweet, mellow, nutty, while Raclette Cheese is mildly acidic.

What is Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

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, Leicester Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Leicester Cheese is firm, dry, crumbly, while Raclette Cheese is semisoft, smooth.