Raclette Cheese vs Roquefort Cheese

Raclette Cheese is a semisoft, smooth cow-milk cheese from Switzerland, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Raclette Cheese and Roquefort Cheese?

• Origin: Raclette Cheese (Switzerland), Roquefort Cheese (France)
• Milk type: Raclette Cheese (Cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Raclette Cheese (Raw), Roquefort Cheese (unpasteurized)
• Texture: Raclette Cheese (Semisoft, smooth), Roquefort Cheese (Moist, very creamy)
• Rind: Raclette Cheese (Washed), Roquefort Cheese (none)
• Aging: Raclette Cheese (3-4 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Raclette Cheese (Mildly acidic), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Raclette Cheese Taste Like Roquefort Cheese?

Raclette Cheese reads as mildly acidic, while Roquefort Cheese brings mild to strong character. More specifically, Raclette Cheese shows 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal', while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Raclette Cheese at 3-4 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Raclette Cheese for Roquefort Cheese?

Raclette Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft, smooth bite and body where the recipe calls for moist, very creamy. Flavor-wise, Raclette Cheese reads as mildly acidic while Roquefort Cheese brings mild to strong notes.

Which Is Better, Raclette Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Raclette Cheese suits recipes that want mildly acidic notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Raclette Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Raclette Cheese originates in Switzerland, while Roquefort Cheese comes from France. Raclette Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Raclette Cheese is typically aged 3-4 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Raclette Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Raclette Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Raclette Cheese taste like Roquefort Cheese?

Raclette Cheese reads as mildly acidic, while Roquefort Cheese is mild to 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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Raclette Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Raclette Cheese is semisoft, smooth, while Roquefort Cheese is moist, very creamy.