Raclette Cheese vs Romano Cheese

In this article, we'll explore the answers to the most common questions about Raclette Cheese and Romano Cheese, including:

• "What is the difference between Raclette Cheese and Romano Cheese?"
• "Is Raclette Cheese and Romano Cheese the same?"
• "How does Raclette Cheese compare to Romano Cheese cheese?"
• "How does the taste of Raclette Cheese compare to Romano Cheese?"
• "Is Raclette Cheese or Romano Cheese better?"

Raclette Cheese Overview

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.

Romano Cheese Overview

Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.

Comparing the Two Cheeses

Country of Origin

Raclette Cheese comes from Switzerland. Romano Cheese originated from Italy.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Raclette Cheese has a . Romano is not a protected cheese.

Milk Type and Treatment

Raclette Cheese is made with cow milk that is typically raw. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.

Composition and Texture

Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth". Romano's texture can be described as "hard".

Taste and Aroma

Raclette Cheese has a mildly acidic taste. Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".

Appearance and Aging

Raclette Cheese's appearance is available in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and is aged 3-4 months . Romano Cheese has a color of pale yellow .

Rind and Rennet Type

Raclette Cheese's rind is described as washed and uses animal rennet. Romano Cheese's rind is described as natural .

Ranking

Raclette is ranked #55 out of 996 types based on community views. Romano is ranked #177 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semisoft, smooth cheese, go for Raclette. But if you enjoy a hard consistency, Romano might be the better pick. Raclette has a mildly acidic taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.

Compare Raclette Cheese to Other Cheeses

Compare Romano Cheese to Other Cheeses