Raclette de Savoie Cheese vs Reblochon Cheese
Raclette de Savoie Cheese is a firm and tender, creamy and melting when heated cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Raclette de Savoie Cheese and Reblochon Cheese?
- Texture: Raclette de Savoie Cheese (Firm and tender, creamy and melting when heated), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Raclette de Savoie Cheese (Washed rind, yellow to brown in color), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Raclette de Savoie Cheese (Minimum of eight weeks), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Raclette de Savoie Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Savoie And Haute Savoie Departments, And Specific Municipalities In The Departments Of Ain And Isère | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw or heat-treated | Raw |
| Texture | Firm and tender, creamy and melting when heated | Ivory-colored, creamy and supple |
| Rind | Washed rind, yellow to brown in color | Yellow-orange covered with a thin white mold |
| Aging | Minimum of eight weeks | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Raclette de Savoie Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. More specifically, Raclette de Savoie Cheese shows creamy, not very sticky, pronounced meltability, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Raclette de Savoie Cheese at minimum of eight weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Raclette de Savoie Cheese for Reblochon Cheese?
In most recipes, Raclette de Savoie Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and tender, creamy and melting when heated bite and body where the recipe calls for ivory-colored, creamy and supple.
Which Is Better, Raclette de Savoie Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm and tender, creamy and melting when heated cheese, go with Raclette de Savoie Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Raclette de Savoie Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Raclette de Savoie Cheese is typically aged minimum of eight weeks, Reblochon Cheese 3 to 4 months.
Is Raclette de Savoie Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette de Savoie Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette de Savoie Cheese taste like Reblochon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Raclette de Savoie Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette de Savoie Cheese is firm and tender, creamy and melting when heated, while Reblochon Cheese is ivory-colored, creamy and supple.