Montasio Cheese vs Raclette Cheese

Q: Is Montasio Cheese the same as Raclette Cheese?

No. Montasio Cheese and Raclette Cheese are distinct cheeses from Italy and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Montasio Cheese for Raclette Cheese?

In most recipes you can swap Montasio Cheese for Raclette Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Montasio Cheese or Raclette Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Montasio Cheese

Raclette Cheese

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Montasio Cheese?

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

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 Montasio Cheese and Raclette Cheese?

Origin: Montasio Cheese (Italy), Raclette Cheese (Switzerland)
Milk treatment: Montasio Cheese (unpasteurized), Raclette Cheese (Raw)
Texture: Montasio Cheese (Elastic to crumbly and hard), Raclette Cheese (Semisoft, smooth)
Rind: Montasio Cheese (natural), Raclette Cheese (Washed)
Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Raclette Cheese (3-4 months)
Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

	Montasio Cheese	Raclette Cheese
Country of Origin	Italy	Switzerland
Specific Origin	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto	Alpine Regions
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized	Raw
Texture	Elastic to crumbly and hard	Semisoft, smooth
Rind	Natural	Washed
Aging	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months	3-4 months
Taste	Mild, creamy, and fruity to savory, piquant, with hints of spice	Mildly acidic

Taste Comparison: Does Montasio Cheese Taste Like Raclette Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Raclette Cheese brings mildly acidic character. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Montasio Cheese for Raclette Cheese?

In most recipes, Montasio Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect elastic to crumbly and hard bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Raclette Cheese brings mildly acidic notes.

Which Is Better, Montasio Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Raclette Cheese fits dishes calling for mildly acidic.

Which is your favorite?

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Frequently Asked Questions

Is Montasio Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Montasio Cheese originates in Italy, while Raclette Cheese comes from Switzerland. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Raclette Cheese 3-4 months.

Is Montasio Cheese similar to Raclette Cheese?

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

Can I substitute Montasio Cheese for Raclette Cheese?

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

Does Montasio Cheese taste like Raclette Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Raclette Cheese is mildly acidic.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

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, Montasio Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Raclette Cheese is semisoft, smooth.