Raclette Cheese vs 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 Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

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 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

Taste Comparison: Does Raclette Cheese Taste Like Reblochon Cheese?

Raclette Cheese reads as mildly acidic, while Reblochon Cheese brings creamy, nutty character. More specifically, Raclette Cheese shows 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal', while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.