Raclette Cheese vs Reblochon Cheese
Raclette Cheese
Reblochon Cheese
Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Raclette Cheese?
Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Raclette Cheese and Reblochon Cheese?
- Origin: Raclette Cheese (Switzerland), Reblochon Cheese (France)
- Texture: Raclette Cheese (Semisoft, smooth), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Raclette Cheese (Washed), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Raclette Cheese (3-4 months), Reblochon Cheese (3 to 4 months)
- Taste: Raclette Cheese (Mildly acidic), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Raclette Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Alpine Regions | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Semisoft, smooth | Ivory-colored, creamy and supple |
| Rind | Washed | Yellow-orange covered with a thin white mold |
| Aging | 3-4 months | 3 to 4 months |
| Taste | Mildly acidic | Creamy, nutty |
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Where to buy Raclette Cheese and Reblochon Cheese
Raclette Cheese
Reblochon Cheese
Taste Comparison: Does Raclette Cheese Taste Like Reblochon Cheese?
Raclette Cheese reads as mildly acidic, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Raclette Cheese for Reblochon Cheese?
In most recipes, Raclette Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft, smooth bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Raclette Cheese reads as mildly acidic while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Raclette Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft, smooth cheese, go with Raclette Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Raclette Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Raclette Cheese originates in Switzerland, while Reblochon Cheese comes from France. Aging also differs: Raclette Cheese is typically aged 3-4 months, Reblochon Cheese 3 to 4 months.
Is Raclette Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette Cheese taste like Reblochon Cheese?
Raclette Cheese reads as mildly acidic, while Reblochon Cheese is creamy, nutty.
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.
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 Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Raclette Cheese and Reblochon Cheese.