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Monterey Jack Cheese vs Raclette Cheese

Origin and Certification

Monterey Jack Cheese originates from United States, specifically from Monterey County, California. It is not classified as a protected cheese. Raclette Cheese comes from Switzerland, specifically from Alpine regions. It is certified with designations including .

Milk Type and Treatment

Monterey Jack Cheese can be made out of milk from pasteurized cow's milk and is typically pasteurized during processing. Similarly, Raclette Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Monterey Jack Cheese's composition reveals that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm. Similarly, Raclette Cheese shows that the fat content is not specified a moisture content of 36-44%. The texture is described as semisoft, smooth.

Flavor and Aroma

Monterey Jack Cheese's flavor profile is characterized by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified.. Similarly, Raclette Cheese is described by a general flavor of mildly acidic and notes of 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. The aroma is not specified..

Appearance and Aging

Monterey Jack Cheese's appearance can be described by its color, which is cream to golden, and it is available in various shapes and sizes. This variety is aged six weeks to ten months. Similarly, Raclette Cheese features a color that is not specified, comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds, and has an aging period of 3-4 months.

Rind and Rennet Type

Monterey Jack Cheese's rind is not specified, and it uses animal rennet. Similarly, the rind of Raclette Cheese is washed, with rennet type animal.

Monterey Jack Cheese Raclette Cheese
Country of Origin United States Switzerland
Specific Origin Monterey County, California Alpine regions
Certification None
Milk Type Pasteurized cow's milk Cow's milk
Milk Treatment Pasteurized Raw
Fat Content Not less than 50% on a dry basis
Moisture Content Not more than 44% 36-44%
Rind Washed
Texture Mild to firm Semisoft, smooth
Flavor Mild to full-flavored Mildly acidic
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses. 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'
Colors Cream to golden
Forms Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age Six weeks to ten months 3-4 months
Rennet Type Animal Animal