Livarot Cheese vs Raclette Cheese

Livarot Cheese is a chewy, melts in the mouth cow-milk cheese from France, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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 Livarot Cheese and Raclette Cheese?

• Origin: Livarot Cheese (France), Raclette Cheese (Switzerland)
• Milk treatment: Livarot Cheese (mostly pasteurized; only 12% raw), Raclette Cheese (Raw)
• Texture: Livarot Cheese (Chewy, Melts in the mouth), Raclette Cheese (Semisoft, smooth)
• Rind: Livarot Cheese (Sticky, Orangey), Raclette Cheese (Washed)
• Aging: Livarot Cheese (21 days), Raclette Cheese (3-4 months)
• Taste: Livarot Cheese (Pungent), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Livarot Cheese Taste Like Raclette Cheese?

Livarot Cheese reads as pungent, while Raclette Cheese brings mildly acidic character. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Livarot Cheese for Raclette Cheese?

In most recipes, Livarot Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect chewy, melts in the mouth bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Livarot Cheese reads as pungent while Raclette Cheese brings mildly acidic notes.

Which Is Better, Livarot Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a chewy, melts in the mouth cheese, go with Livarot Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Livarot Cheese suits recipes that want pungent notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Livarot Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Livarot Cheese originates in France, while Raclette Cheese comes from Switzerland. Aging also differs: Livarot Cheese is typically aged 21 days, Raclette Cheese 3-4 months.

Is Livarot Cheese similar to Raclette Cheese?

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

Can I substitute Livarot Cheese for Raclette Cheese?

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

Does Livarot Cheese taste like Raclette Cheese?

Livarot Cheese reads as pungent, while Raclette Cheese is mildly acidic.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. 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, Livarot Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Raclette Cheese is semisoft, smooth.