Queijo do Pico vs Raclette Cheese
Queijo do Pico is a soft cow-milk cheese from Portugal, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
What Is Queijo do Pico?
Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.
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 Queijo do Pico and Raclette Cheese?
- Origin: Queijo do Pico (Portugal), Raclette Cheese (Switzerland)
- Milk treatment: Queijo do Pico (unpasteurized), Raclette Cheese (Raw)
- Texture: Queijo do Pico (soft), Raclette Cheese (Semisoft, smooth)
- Rind: Queijo do Pico (natural), Raclette Cheese (Washed)
- Aging: Queijo do Pico (20 to 30 days), Raclette Cheese (3-4 months)
- Taste: Queijo do Pico (creamy, salty), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Queijo do Pico | Raclette Cheese | |
|---|---|---|
| Country of Origin | Portugal | Switzerland |
| Specific Origin | Azores | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft | Semisoft, smooth |
| Rind | Natural | Washed |
| Aging | 20 to 30 days | 3-4 months |
| Taste | Creamy, salty | Mildly acidic |
Taste Comparison: Does Queijo do Pico Taste Like Raclette Cheese?
Queijo do Pico reads as creamy, salty, while Raclette Cheese brings mildly acidic character. Aging plays into this as well. Queijo do Pico at 20 to 30 days develops a different profile than Raclette Cheese at 3-4 months.
Can You Substitute Queijo do Pico for Raclette Cheese?
In most recipes, Queijo do Pico and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Queijo do Pico reads as creamy, salty while Raclette Cheese brings mildly acidic notes.
Which Is Better, Queijo do Pico 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 Queijo do Pico. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Queijo do Pico suits recipes that want creamy, salty notes, while Raclette Cheese fits dishes calling for mildly acidic.
Which is your favorite?
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Frequently Asked Questions
Is Queijo do Pico the same as Raclette Cheese?
No, they're distinct cheeses. Queijo do Pico originates in Portugal, while Raclette Cheese comes from Switzerland. Aging also differs: Queijo do Pico is typically aged 20 to 30 days, Raclette Cheese 3-4 months.
Is Queijo do Pico similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Queijo do Pico for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Queijo do Pico taste like Raclette Cheese?
Queijo do Pico reads as creamy, salty, while Raclette Cheese is mildly acidic.
What is Queijo do Pico made of?
Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.
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, Queijo do Pico or Raclette Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo do Pico is soft, while Raclette Cheese is semisoft, smooth.