Morbier Cheese vs Raclette du Valais Cheese

Morbier Cheese is a semi-soft, elastic cow-milk cheese from France, while Raclette du Valais Cheese is semi-hard and made from cow milk, originating in Switzerland.

What Is Morbier Cheese?

Morbier is a semi-soft cows' milk cheese from Franche-Comté in eastern France, named after the village of Morbier. A thin black layer of ash runs horizontally through its ivory paste, left over from the days when evening and morning curds were pressed into the same mold.

What Is Raclette du Valais Cheese?

Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.

What's the Difference Between Morbier Cheese and Raclette du Valais Cheese?

• Origin: Morbier Cheese (France), Raclette du Valais Cheese (Switzerland)
• Milk treatment: Morbier Cheese (unpasteurized), Raclette du Valais Cheese (Raw)
• Texture: Morbier Cheese (Semi-soft, elastic), Raclette du Valais Cheese (Semi-hard)
• Rind: Morbier Cheese (Thin beige to orangey-pink), Raclette du Valais Cheese (Washed)
• Aging: Morbier Cheese (Minimum period of forty-five days), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Raclette du Valais Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Morbier Cheese shows easy to recognize with its horizontal black ash line down the middle of the paste., while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Morbier Cheese for Raclette du Valais Cheese?

In most recipes, Morbier Cheese and Raclette du Valais Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, elastic bite and body where the recipe calls for semi-hard. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Morbier Cheese or Raclette du Valais Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, elastic cheese, go with Morbier Cheese. For a semi-hard profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

Frequently Asked Questions

Is Morbier Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Morbier Cheese originates in France, while Raclette du Valais Cheese comes from Switzerland. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Morbier Cheese similar to Raclette du Valais Cheese?

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

Can I substitute Morbier Cheese for Raclette du Valais Cheese?

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

Does Morbier Cheese taste like Raclette du Valais Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Morbier Cheese made of?

Morbier Cheese is made from cow milk (unpasteurized). It's typically aged minimum period of forty-five days. It originates in France.

What is Raclette du Valais Cheese made of?

Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.

Which should I choose, Morbier Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is semi-soft, elastic, while Raclette du Valais Cheese is semi-hard.