Raclette Cheese vs Rollot Cheese
Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Rollot Cheese is semi-soft 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 Rollot Cheese?
Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.
What's the Difference Between Raclette Cheese and Rollot Cheese?
- Origin: Raclette Cheese (Switzerland), Rollot Cheese (France)
- Texture: Raclette Cheese (Semisoft, smooth), Rollot Cheese (semi-soft)
- Rind: Raclette Cheese (Washed), Rollot Cheese (washed)
- Aging: Raclette Cheese (3-4 months), Rollot Cheese (3 to 6 weeks)
- Taste: Raclette Cheese (Mildly acidic), Rollot Cheese (salty, spicy, strong)
Side-by-Side Comparison
| Raclette Cheese | Rollot Cheese | |
|---|---|---|
| Country of Origin | Switzerland | France |
| Specific Origin | Alpine Regions | Rollot |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft, smooth | Semi-soft |
| Rind | Washed | Washed |
| Aging | 3-4 months | 3 to 6 weeks |
| Taste | Mildly acidic | Salty, spicy, strong |
Taste Comparison: Does Raclette Cheese Taste Like Rollot Cheese?
Raclette Cheese reads as mildly acidic, while Rollot Cheese brings salty, spicy, strong character. More specifically, Raclette Cheese shows 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal', while Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Rollot Cheese at 3 to 6 weeks.
Can You Substitute Raclette Cheese for Rollot Cheese?
In most recipes, Raclette Cheese and Rollot 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 semi-soft. Flavor-wise, Raclette Cheese reads as mildly acidic while Rollot Cheese brings salty, spicy, strong notes.
Which Is Better, Raclette Cheese or Rollot 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 semi-soft profile, Rollot Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Rollot Cheese fits dishes calling for salty, spicy, strong.
Which is your favorite?
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Frequently Asked Questions
Is Raclette Cheese the same as Rollot Cheese?
No, they're distinct cheeses. Raclette Cheese originates in Switzerland, while Rollot Cheese comes from France. Aging also differs: Raclette Cheese is typically aged 3-4 months, Rollot Cheese 3 to 6 weeks.
Is Raclette Cheese similar to Rollot Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Raclette Cheese for Rollot Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Raclette Cheese taste like Rollot Cheese?
Raclette Cheese reads as mildly acidic, while Rollot Cheese is salty, spicy, strong.
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 Rollot Cheese made of?
Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.
Which should I choose, Raclette Cheese or Rollot Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Rollot Cheese is semi-soft.