Metsovone Cheese vs Raclette Cheese

Metsovone Cheese is a semihard to hard cow, goat, or sheep-milk cheese from Greece, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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 Metsovone Cheese and Raclette Cheese?

• Origin: Metsovone Cheese (Greece), Raclette Cheese (Switzerland)
• Milk type: Metsovone Cheese (Cow's milk, Ewe's or Goat's milk), Raclette Cheese (Cow's milk)
• Milk treatment: Metsovone Cheese (Smoked), Raclette Cheese (Raw)
• Texture: Metsovone Cheese (Semihard to hard), Raclette Cheese (Semisoft, smooth)
• Rind: Metsovone Cheese (Waxed), Raclette Cheese (Washed)
• Aging: Metsovone Cheese (3 months), Raclette Cheese (3-4 months)
• Taste: Metsovone Cheese (Slightly salty and piquant), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Metsovone Cheese Taste Like Raclette Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Raclette Cheese brings mildly acidic character. More specifically, Metsovone Cheese shows smoked cheese resembling italian provolone with a special smoked perfume, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Metsovone Cheese at 3 months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Metsovone Cheese for Raclette Cheese?

Metsovone Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard to hard bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Metsovone Cheese reads as slightly salty and piquant while Raclette Cheese brings mildly acidic notes.

Which Is Better, Metsovone Cheese or Raclette Cheese?

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

Frequently Asked Questions

Is Metsovone Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Metsovone Cheese originates in Greece, while Raclette Cheese comes from Switzerland. Metsovone Cheese is made from cow, goat, or sheep milk; Raclette Cheese uses cow. Aging also differs: Metsovone Cheese is typically aged 3 months, Raclette Cheese 3-4 months.

Is Metsovone Cheese similar to Raclette Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Metsovone Cheese for Raclette Cheese?

You can, but expect a shift in richness and milk character.

Does Metsovone Cheese taste like Raclette Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Raclette Cheese is mildly acidic.

What is Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

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, Metsovone Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Metsovone Cheese is semihard to hard, while Raclette Cheese is semisoft, smooth.