Blue Cheese vs Raclette de Savoie Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Raclette de Savoie Cheese is firm and tender, creamy and melting when heated and made from cow milk.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Raclette de Savoie Cheese?
Raclette de Savoie is a pressed, uncooked cheese from France. It is made from raw or heat-treated cow's milk. The cheese is traditionally matured for a minimum of eight weeks. It has a washed rind that is yellow to brown and a paste that is white to straw-yellow. Raclette de Savoie is known for its firm and tender texture, becoming creamy and melting when heated. The cheese is typically sold in wheel form, but can also be sliced into wedges or prepackaged for consumers. It is linked to the Savoie region's rich history of livestock farming and cheese-making expertise.
What's the Difference Between Blue Cheese and Raclette de Savoie Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Raclette de Savoie Cheese (Cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Raclette de Savoie Cheese (Raw or heat-treated)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Raclette de Savoie Cheese (Firm and tender, creamy and melting when heated)
- Rind: Blue Cheese (Natural), Raclette de Savoie Cheese (Washed rind, yellow to brown in color)
- Aging: Blue Cheese (Typically aged 2-6 months), Raclette de Savoie Cheese (Minimum of eight weeks)
Side-by-Side Comparison
| Blue Cheese | Raclette de Savoie Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | Savoie And Haute Savoie Departments, And Specific Municipalities In The Departments Of Ain And Isère |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw or heat-treated |
| Texture | Crumbly, Creamy, Semi-Soft | Firm and tender, creamy and melting when heated |
| Rind | Natural | Washed rind, yellow to brown in color |
| Aging | Typically aged 2-6 months | Minimum of eight weeks |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Raclette de Savoie Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Raclette de Savoie Cheese
Blue Cheese
Raclette de Savoie Cheese
Taste Comparison: Does Blue Cheese Taste Like Raclette de Savoie Cheese?
Their flavor profiles are distinct. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Raclette de Savoie Cheese leans toward creamy, not very sticky, pronounced meltability. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Raclette de Savoie Cheese at minimum of eight weeks.
Can You Substitute Blue Cheese for Raclette de Savoie Cheese?
Blue Cheese can stand in for Raclette de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for firm and tender, creamy and melting when heated.
Which Is Better, Blue Cheese or Raclette de Savoie Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a firm and tender, creamy and melting when heated profile, Raclette de Savoie Cheese is the better fit.
Frequently Asked Questions
Is Blue Cheese the same as Raclette de Savoie Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Raclette de Savoie Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Raclette de Savoie Cheese minimum of eight weeks.
Is Blue Cheese similar to Raclette de Savoie Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Raclette de Savoie Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Raclette de Savoie Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Raclette de Savoie Cheese made of?
Raclette de Savoie Cheese is made from cow milk (raw or heat-treated). It's typically aged minimum of eight weeks.
Which should I choose, Blue Cheese or Raclette de Savoie Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Raclette de Savoie Cheese is firm and tender, creamy and melting when heated.
See full profiles: Blue Cheese and Raclette de Savoie Cheese.