Raclette de Savoie Cheese vs Scamorza Cheese
Raclette de Savoie Cheese is a firm and tender, creamy and melting when heated cow-milk cheese, while Scamorza Cheese is semi-soft and made from cow milk, originating in Italy.
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 Scamorza Cheese?
Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.
What's the Difference Between Raclette de Savoie Cheese and Scamorza Cheese?
- Texture: Raclette de Savoie Cheese (Firm and tender, creamy and melting when heated), Scamorza Cheese (semi-soft)
- Rind: Raclette de Savoie Cheese (Washed rind, yellow to brown in color), Scamorza Cheese (natural)
Side-by-Side Comparison
| Raclette de Savoie Cheese | Scamorza Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Savoie And Haute Savoie Departments, And Specific Municipalities In The Departments Of Ain And Isère | Apulia And Calabria, Southern Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or heat-treated | — |
| Texture | Firm and tender, creamy and melting when heated | Semi-soft |
| Rind | Washed rind, yellow to brown in color | Natural |
| Aging | Minimum of eight weeks | — |
Taste Comparison: Does Raclette de Savoie Cheese Taste Like Scamorza Cheese?
Their flavor profiles are distinct.
Can You Substitute Raclette de Savoie Cheese for Scamorza Cheese?
In most recipes, Raclette de Savoie Cheese and Scamorza 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 semi-soft.
Which Is Better, Raclette de Savoie Cheese or Scamorza 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 semi-soft profile, Scamorza Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Raclette de Savoie Cheese the same as Scamorza Cheese?
No, they're distinct cheeses.
Is Raclette de Savoie Cheese similar to Scamorza Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette de Savoie Cheese for Scamorza Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette de Savoie Cheese taste like Scamorza 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 Scamorza Cheese made of?
Scamorza Cheese is made from cow milk. It originates in Italy.
Which should I choose, Raclette de Savoie Cheese or Scamorza 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 Scamorza Cheese is semi-soft.