Provel Cheese vs Raclette Cheese
Provel Cheese is a soft, processed cow-milk cheese from United States, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Provel Cheese?
Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.
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 Provel Cheese and Raclette Cheese?
- Origin: Provel Cheese (United States), Raclette Cheese (Switzerland)
- Milk treatment: Provel Cheese (pasteurized), Raclette Cheese (Raw)
- Texture: Provel Cheese (soft, processed), Raclette Cheese (Semisoft, smooth)
- Rind: Provel Cheese (plastic), Raclette Cheese (Washed)
- Taste: Provel Cheese (buttery), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Provel Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | United States | Switzerland |
| Specific Origin | St. Louis, Missouri | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, processed | Semisoft, smooth |
| Rind | Plastic | Washed |
| Aging | — | 3-4 months |
| Taste | Buttery | Mildly acidic |
Taste Comparison: Does Provel Cheese Taste Like Raclette Cheese?
Provel Cheese reads as buttery, while Raclette Cheese brings mildly acidic character. More specifically, Provel Cheese shows buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'.
Can You Substitute Provel Cheese for Raclette Cheese?
In most recipes, Provel Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, processed bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Provel Cheese reads as buttery while Raclette Cheese brings mildly acidic notes.
Which Is Better, Provel Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, processed cheese, go with Provel Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Provel Cheese suits recipes that want buttery notes, while Raclette Cheese fits dishes calling for mildly acidic.
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Frequently Asked Questions
Is Provel Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Provel Cheese originates in United States, while Raclette Cheese comes from Switzerland.
Is Provel Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provel Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provel Cheese taste like Raclette Cheese?
Provel Cheese reads as buttery, while Raclette Cheese is mildly acidic.
What is Provel Cheese made of?
Provel Cheese is made from cow milk (pasteurized). It originates in United States.
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, Provel Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provel Cheese is soft, processed, while Raclette Cheese is semisoft, smooth.