Pérail Cheese vs Raclette Cheese
Pérail Cheese
Raclette Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
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 Pérail Cheese and Raclette Cheese?
- Origin: Pérail Cheese (France), Raclette Cheese (Switzerland)
- Milk type: Pérail Cheese (sheep), Raclette Cheese (Cow's milk)
- Texture: Pérail Cheese (soft), Raclette Cheese (Semisoft, smooth)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Raclette Cheese (Washed)
- Aging: Pérail Cheese (2 to 8 weeks), Raclette Cheese (3-4 months)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Pérail Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Aveyron, France | Alpine Regions |
| Milk Type | Sheep | Cow's milk |
| Milk Treatment | — | Raw |
| Texture | Soft | Semisoft, smooth |
| Rind | Wrinkly, mainly Geotrichum candidum | Washed |
| Aging | 2 to 8 weeks | 3-4 months |
| Taste | Distinctly sheepy in older cheeses | Mildly acidic |
Taste Comparison: Does Pérail Cheese Taste Like Raclette Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Raclette Cheese brings mildly acidic character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Raclette Cheese at 3-4 months.
Can You Substitute Pérail Cheese for Raclette Cheese?
Pérail Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Raclette Cheese brings mildly acidic notes.
Which Is Better, Pérail Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Pérail Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Raclette Cheese fits dishes calling for mildly acidic.
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Frequently Asked Questions
Is Pérail Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Raclette Cheese comes from Switzerland. Pérail Cheese is made from sheep milk; Raclette Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Raclette Cheese 3-4 months.
Is Pérail Cheese similar to Raclette Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Raclette Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Raclette Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Raclette Cheese is mildly acidic.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
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, Pérail Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Raclette Cheese is semisoft, smooth.