Pule Cheese vs Raclette Cheese
Pule Cheese is a artisan cheese from Serbia, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
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 Pule Cheese and Raclette Cheese?
- Origin: Pule Cheese (Serbia), Raclette Cheese (Switzerland)
- Milk type: Pule Cheese (donkey's milk), Raclette Cheese (Cow's milk)
- Texture: Pule Cheese (artisan), Raclette Cheese (Semisoft, smooth)
- Taste: Pule Cheese (nutty and earthy), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Pule Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | Serbia | Switzerland |
| Specific Origin | Zasavica | Alpine Regions |
| Milk Type | Donkey's milk | Cow's milk |
| Milk Treatment | — | Raw |
| Texture | Artisan | Semisoft, smooth |
| Rind | — | Washed |
| Aging | — | 3-4 months |
| Taste | Nutty and earthy | Mildly acidic |
Taste Comparison: Does Pule Cheese Taste Like Raclette Cheese?
Pule Cheese reads as nutty and earthy, while Raclette Cheese brings mildly acidic character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'.
Can You Substitute Pule Cheese for Raclette Cheese?
Pule Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Pule Cheese reads as nutty and earthy while Raclette Cheese brings mildly acidic notes.
Which Is Better, Pule Cheese or Raclette Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Raclette Cheese fits dishes calling for mildly acidic.
Which is your favorite?
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Frequently Asked Questions
Is Pule Cheese the same as Raclette Cheese?
No, they're distinct cheeses. Pule Cheese originates in Serbia, while Raclette Cheese comes from Switzerland.
Is Pule Cheese similar to Raclette Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pule Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pule Cheese taste like Raclette Cheese?
Pule Cheese reads as nutty and earthy, while Raclette Cheese is mildly acidic.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
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, Pule Cheese or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Raclette Cheese is semisoft, smooth.