Pasta Filata Cheese vs Raclette Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
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 Pasta Filata Cheese and Raclette Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Raclette Cheese (Cow's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Raclette Cheese (Semisoft, smooth)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Raclette Cheese (3-4 months)
Side-by-Side Comparison
| Pasta Filata Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | Italy | Alpine Regions |
| Milk Type | Cow, water buffalo | Cow's milk |
| Milk Treatment | — | Raw |
| Texture | Soft, elastic and stringy, fibrous | Semisoft, smooth |
| Rind | — | Washed |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | 3-4 months |
| Taste | — | Mildly acidic |
Taste Comparison: Does Pasta Filata Cheese Taste Like Raclette Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza develops a different profile than Raclette Cheese at 3-4 months.
Can You Substitute Pasta Filata Cheese for Raclette Cheese?
Pasta Filata Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, elastic and stringy, fibrous bite and body where the recipe calls for semisoft, smooth.
Which Is Better, Pasta Filata Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, elastic and stringy, fibrous cheese, go with Pasta Filata Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Raclette Cheese uses cow. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Raclette Cheese 3-4 months.
Is Pasta Filata Cheese similar to Raclette Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Raclette Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Raclette Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
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, Pasta Filata Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Raclette Cheese is semisoft, smooth.