Piave Cheese vs Raclette Cheese

Piave Cheese is a dense and crystalline cow-milk cheese from Italy, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Piave Cheese?

Piave is a hard, cooked curd cow's milk cheese from the province of Belluno in the far north of Veneto, named after the Piave river. It carries DOP protection and comes at five ages, from a 20 day Fresco to a Riserva aged past 18 months that grates like young Parmesan.

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 Piave Cheese and Raclette Cheese?

• Origin: Piave Cheese (Italy), Raclette Cheese (Switzerland)
• Milk treatment: Piave Cheese (pasteurized), Raclette Cheese (Raw)
• Texture: Piave Cheese (Dense and crystalline), Raclette Cheese (Semisoft, smooth)
• Rind: Piave Cheese (Soft and clear to hard and brown), Raclette Cheese (Washed)
• Aging: Piave Cheese (Twenty to sixty days (Fresco) to over eighteen months (Vecchio Riserva)), Raclette Cheese (3-4 months)
• Taste: Piave Cheese (Nutty, sweet), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Piave Cheese Taste Like Raclette Cheese?

Piave Cheese reads as nutty, sweet, while Raclette Cheese brings mildly acidic character. More specifically, Piave Cheese shows tropical fruit undertones, intensifies with aging, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Piave Cheese at twenty to sixty days (fresco) to over eighteen months (vecchio riserva) develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Piave Cheese for Raclette Cheese?

In most recipes, Piave Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dense and crystalline bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Piave Cheese reads as nutty, sweet while Raclette Cheese brings mildly acidic notes.

Which Is Better, Piave Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a dense and crystalline cheese, go with Piave Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Piave Cheese suits recipes that want nutty, sweet notes, while Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Piave Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Piave Cheese originates in Italy, while Raclette Cheese comes from Switzerland. Aging also differs: Piave Cheese is typically aged twenty to sixty days (fresco) to over eighteen months (vecchio riserva), Raclette Cheese 3-4 months.

Is Piave Cheese similar to Raclette Cheese?

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

Can I substitute Piave Cheese for Raclette Cheese?

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

Does Piave Cheese taste like Raclette Cheese?

Piave Cheese reads as nutty, sweet, while Raclette Cheese is mildly acidic.

What is Piave Cheese made of?

Piave Cheese is made from cow milk (pasteurized). It's typically aged twenty to sixty days (fresco) to over eighteen months (vecchio riserva). 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, Piave Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Piave Cheese is dense and crystalline, while Raclette Cheese is semisoft, smooth.