Raclette de Savoie Cheese vs Roquefort Cheese
Raclette de Savoie Cheese is a firm and tender, creamy and melting when heated cow-milk cheese, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
What's the Difference Between Raclette de Savoie Cheese and Roquefort Cheese?
- Milk type: Raclette de Savoie Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Raclette de Savoie Cheese (Raw or heat-treated), Roquefort Cheese (unpasteurized)
- Texture: Raclette de Savoie Cheese (Firm and tender, creamy and melting when heated), Roquefort Cheese (Moist, very creamy)
- Aging: Raclette de Savoie Cheese (Minimum of eight weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Side-by-Side Comparison
| Raclette de Savoie Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Savoie And Haute Savoie Departments, And Specific Municipalities In The Departments Of Ain And Isère | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw or heat-treated | Unpasteurized |
| Texture | Firm and tender, creamy and melting when heated | Moist, very creamy |
| Rind | Washed rind, yellow to brown in color | — |
| Aging | Minimum of eight weeks | Minimum of 90 days, average of 5 months |
| Taste | — | Mild to strong |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Raclette de Savoie Cheese | Roquefort Cheese | |
|---|---|---|
| Best Pairings | — | Bordeaux |
| Other Good Pairings | — | Barleywine, Beaujolais, Madeira, Port |
Which would you pick?
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Where to buy Raclette de Savoie Cheese and Roquefort Cheese
Raclette de Savoie Cheese
Roquefort Cheese
Taste Comparison: Does Raclette de Savoie Cheese Taste Like Roquefort Cheese?
Their flavor profiles are distinct. More specifically, Raclette de Savoie Cheese shows creamy, not very sticky, pronounced meltability, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Raclette de Savoie Cheese at minimum of eight weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Raclette de Savoie Cheese for Roquefort Cheese?
Raclette de Savoie Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm and tender, creamy and melting when heated bite and body where the recipe calls for moist, very creamy.
Which Is Better, Raclette de Savoie Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit.
Frequently Asked Questions
Is Raclette de Savoie Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Raclette de Savoie Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Raclette de Savoie Cheese is typically aged minimum of eight weeks, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Raclette de Savoie Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Raclette de Savoie Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Raclette de Savoie Cheese taste like Roquefort 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 Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, Raclette de Savoie Cheese or Roquefort 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 Roquefort Cheese is moist, very creamy.
See full profiles: Raclette de Savoie Cheese and Roquefort Cheese.